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How tVe Cook in Tennessee, 



"What does cookery mean?" 

It means the knowledge of all fruits and herbs and balms and spices — 
it means carefulness, and inventiveness, and watchfulness, and willing- 
ness, and readiness of appliance. It means the economy of your great 
grandmothers and the science of modern chemists — it means much tast- 
ing and no wasting. — Buskin. 



Copyrighted, August, 1906. 



COMPILED BY 

THE SILVER THIMBLE SOCIETY 

of the 

FIRST BAPTIST CHURCH 



JACKSON, TENN. 



To Follow Directions In This Book, Always Use 

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and you will have excellent food to eat. 




It Bakes, Boils, Fries and Steams 
BETTER THAN THE BEST 

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100 East Baltimore, Elks' Building. 



SOUPS. 



"Soup rejoices the stomach and disposes it to receive other 
food."— Sel. 

Consomme. — Into a frying pan put two tablespoons butter and 
add four spoons minced onion, two tablespoons each of minced 
carrot and minced celery; cook slowly twenty minutes, draw 
over to a hotter part of the stove, and stir till a light brown. 
Add to this two and one-half quarts hot water in which a fowl 
has been boiled. Tie in a netting bag half teaspoon of whole 
black pepper, one bay leaf, one leaf of sage, one sprig of 
parsley, two whole cloves, one small stick of cinnamon, tiny 
bit of mace, and put it in the boiling soup. Boil slowly for 
one hour, then add tablespoon of salt, strain through a cloth and 
set away to cool. When cold skim off all fat and the soup 
will be ready to be heated to the boiling iDoint and served as 
a simple consomme, or it may have any kind of garnish added 
to it. 

White Soup. — Three pounds chicken, three quarts cold water, 
or one quart to one pound; one tablespoon of salt, one table- 
spoon chopped onion, two tablespoons chopped celery, or one 
of seed; cut chicken into joints and put into three quarts 
of cold water and boil for one-half hour; add seasoning 
and simmer gently until the meat leaves the bone; strain, 
and when cold remove the fat; this jelly that is left is 
the stock. For this stock allow one heavy pint of milk; put 
stock on to boil and milk to heat; melt one tablespoon butter, 
add tablespoon flour and stir till smooth; pour on this slowly 
the stock, then add the milk slowly, stirring till smooth, and 
cook till slightly thickened; season with salt and pepper; into 
the tureen beat up an egg light and pour the soup on to this 



4 



HOW WE COOK IN TENNESSEE. 



slowly, stirring gently all the time. A delicious soup, and very 
nice for invalids. 

Bouillon for Twelve. — Five pounds round of beef, three soup 
bones; put on with six quarts cold water in a large kettle. 
Cut beef small and boil all day; strain and stand all night, 
when the fat should be skimmed off ; pepper and salt, three bay 
leaves, and just before serving one-half glass of sherry wine. — 
Carrolton (Mo.) Cook Book. 

Celery Bouillon. — Use one pt. of chopped celery. Boil celery 
in one qt. water until it is reduced to one pt. Strain out 
celery, add to the water one qt. of sweet milk. Boil fifteen 
minutes. Season with butter, salt and pepper to taste. — Mrs. 
J. L. Nelson. 

Tomato Bouillon with Oysters. — One can of tomatoes, one and 
one-half quarts of bouillon, one tablespoonful of chopped onion, 
one bay leaf, six cloves, one-fourth of a teaspoonful of celery- 
seed, one-half teaspoonful of peppercorns, one pint of oysters. 
Mix the ingredients except the oysters, bring to the boiling- 
point, and let simmer twenty minutes. Strain, cool, and clear. 
Add the parboiled oysters, and serve in bouillon cups, with 
small croutons. 

Bouillon. — Five pounds of lean beef from the middle of the 
round, two pounds of marrow-bone, three quarts of cold water, 
one teaspoonful of peppercorns, one tablespoonful of salt, one- 
third of a cupful each of carrot, turnip, onion and celery, all 
cut in dice. Wipe the meat with a piece of cheesecloth wrung 
out of cold water, and cut in inch cubes. Put two-thirds of the 
meat cubes in a soup kettle, add cold-water, cover, and let soak 
thirty minutes. Brown the remaining meat cubes in a hot 
frying-pan with the marrow from the marrow-bone. Put 
the browned meat and the bone in the kettle. Heat to the 
boiling point, skim thoroughly, and cook at a temperature 
below the boiling point for five hours. Add the seasonings and 
vegetables, cook one hour, strain, cool, and remove the fat, 
then clear. 



HOW WE COOK IN TENNESSEE. 



5 



Clear Tomato Soup. — One can of tomatoes or one quart of 
fresh tomatoes, one quart of boiling water, two onions; boil 
one hour; rub one tablespoonful of butter and two of flour to- 
gether and stir in just before taking from the fire. Add salt 
and pepper to taste. Strain and serve. — Tested by Mrs. P. R. 
Bray. 

To Make Clear Tomato Soup. — Put one can of tomatoes, a 
pint of water, a slice of onion, a bay leaf, a teaspoonful of salt, 
a saltspoonful of pepper and a saltspoonful of mace in a sauce- 
pan over the fire. Cook for fifteen minutes and add two level 
tablespoonfuls of butter rubbed to a paste with four level 
tablespoonfuls of flour. Stir until boiling; strain through a 
sieve, reheat and serve with croutons. To make croutons, but- 
ter slices of bread and cut them into dice. Put these in a pan 
in the oven; watch them carefully until they are a golden 
brown. 

Tomato Bisque. — One quart of tomatoes, one quart of milk; 
cook the tomatoes some; run through a sifter; put back on 
stove ; add a pinch of soda ; salt and pepper to taste, and pour 
up into the tureen. In a sauce pan put a large tablespoon of 
butter; when melted add two tablespoons of flour and beat 
smooth ; add quart of milk and one-half dozen stalks of celery ; 
cut in squares; when thick pour into the tureen, stirring the 
tomatoes until well mixed; serve immediately. 

Tomato Bisque. — One quart can of tomatoes, one quart new 
milk, one tablespoonful flour and one heaping tablespoon butter 
rubbed together. Salt and pepper to taste. Rub tomatoes 
through a fine colander and put in a porcelain sauce pan with 
a pinch of soda. Stew for half-hour. Scald milk in another 
vessel; add flour and butter and stir together until well thick- 
ened. When ready to serve, mix with the tomatoes, bring to a 
sharp boil and serve immediately, adding one spoonful of 
whipped cream to each bowl. — Mrs. J. E. Ryley. 



6 



HOW WE COOK IN TENNESSEE. 



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Cream Tomato Soup. — Use one two-pound can of tomatoes; 
acid to the tomatoes one-half cup of water; pnt on stove and 
boil until tomatoes are all to pieces, adding a pinch of soda. 
Pour tomatoes into a quart of boiling sweet milk. Take out a 
little milk and dissolve in it one teaspoon flour and one tea- 
spoon sugar, which stir into soup and let boil ten minutes. 
Add butter, salt and red pepper to taste. Strain through 
cheesecloth. — Mrs. J. L. Nelson. 

Cream of Tomato Soup. — To the heated juice of one can 
of tomatoes strained through a seive add one quart of sweet 
milk. Thicken the mixture with a heaping tablespoon of flour 
and season to taste with cayenne pepper and salt. — A. T. Nance. 

Tomato Puree. — Juice of three cans of tomatoes; put in 
saucepan with scant half teaspoon of soda. Let come to a boil 
and pour in full quart of rich milk. When ready to serve 
sprinkle over a little cayenne pepper ; a little whipped cream to 
each bowl, added just as you serve, adds to it. — Mrs. Maud 
King. 

Veal Soup. — Cook a knuckle of veal covered with cold water, 
let it simmer two hours, remove the veal, add rice to the broth, 
when rice is soft add a few sprigs of parsley ; season to taste. 

Cream of Celery Soup. — Wash six green stalks of celery, cut 
into small pieces, using the leaves as well, cover with one quart 
of boiling water and boil thirty minutes. Pass through a col- 
ander, do not drain, but allow the water to go through with 



HOW WE COOK IN TENNESSEE. 



7 



the celery. Put one quart of milk in a double boiler, add the 
celery and water, one tablespoon of onion juice ; rub one table- 
spoon of butter and three of flour to a smooth paste, add a little 
of the soup until a liquid is formed, turn into the boiler. Stir 
continually until it thickens, then add salt and pepper to taste. 
Serve immediately. — Mrs. I. B. Tigrett. 

Cream of Corn Soup. — To one can of cooked corn add one 
quart of sweet milk (mash the corn as best you can) let it al- 
most come to a boil and strain. — Mrs. J. F. Hirt. 
' Corn-Cob Soup. — Cut corn off of ten or twelve ears of corn, 
do not cut close. Then put cobs on to boil in cold water to 
cover ; boil one hour. Take out cobs, allow them to cool a little 
and then put scrapings back into the boiling water. There 
should be about one quart. Add as much milk, one-half cup 
of butter, salt, and let boil; then add broken crackers. It is 
very good. — Miss Guy Leeper. 

Asparagus Soup. — Parboil the asparagus with as much water 
as will cover it; then add a quart of milk, butter, salt and 
thicken with a little flour. It is best to cut the asparagus in 
small pieces. 

Asparagus Soup. — Boil chicken in one quart of water, cut 
into this tender stalks of asparagus, let boil until all substance 
is out of chicken, season with pepper and salt. Have your 
tureen ready with pint of rich, fresh cream and a small piece 
of butter. Strain the boiling liquid into this and season with 
celery salt. Cut fresh crisp celery in small pieces and serve 
very hot. 

Cream of Asparagus Soup. — Heat one can of asparagus, then 
mash it through a colander. Add to that one quart sweet milk, 
salt and pepper to taste. Butter size of egg. Cook in a double 
boiler and let come to a boil. — Mrs. J. A. Crook. 

Cream of Asparagus Soup. — Take two quarts of fresh sweet 
milk, two bunches of fresh asparagus ; cut the asparagus in one 
inch lengths and thoroughly cook in water, with a pinch of salt ; 



8 



HOW WE COOK IN TENNESSEE. 



let the milk just come to a boil, and add asparagus and three 
tablespoonfuls of butter, with a teaspoonful of flour rubbed 
smoothly in ; salt to taste, and a dash of cayenne pepper. Serve 
hot with toasted crackers. 

Potato Soup. — Seven potatoes cooked in boiling water. Mash 
the potatoes well and return them to the same water, add pep- 
per and salt, one spoonful of butter and one quart of milk and 
let come to a boil. 

Potato Soup. — It is delightful, but must be very carefully 
prepared. One pound of potatoes, one onion, half a teaspoonful 
of celery seeds or half a stick of celery, one ounce of dripping, 
one pint of milk, half pint of water, salt and pepper, one ounce 
of macaroni. Wash, peel and slice the potatoes; lay them in 
cold water, to keep them a good color. Peel and slice the onion. 
If you are using celery seeds, tie them up in a piece of muslin. 
If celery, wash and clean it. Melt the dripping in a pan; when 
hot, put in the onion and potato. Stir over the fire for five 
minutes. Do not let the potatoes brown in the least. Next 
pour in the water and half the milk, add the celery or seeds, 
put on the lid and boil gently till the potatoes are quite soft. 
If you boil the soup very fast the milk and water will boil 
away, and more will have to be added. Stir the soup fre- 
quently. Then take off: the soup and rub all through a wire 
sieve. Rinse out the pan, put back the soup, and add to it half 
a pint of milk and a seasoning of salt and pepper. Boil well 
and serve in a hot tureen with the macaroni, which should 
have been cut into neat, short pieces and boiled in fast-boiling 
salted water till quite tender. — Mrs. Ida Hall. 

Cream Barley Soup. — Wash a cup of pearl barley, drain and 
simmer slowly in two quarts water for three or four hours, 
adding boiling water from time to time as needed. When 
barley is tender drain off liquor, of which there should be 
about three pints. Add to it a portion of the cooked barley 
grains, salt and a cup of whipped cream. — Battle Creek. 



HOW WE COOK IN TENNESSEE. 



Barley Soup. — Cover between two and three pounds of beef 
with cold water and put on to boil. When boiling, skim it well, 
then allow it to simmer for three hours. An hour before serving 
add a cupful of barley, a sliced onion, a bay leaf, a slice of 
carrot, a stalk of celery, two cloves and a tablespoonful of but- 
ter. Mix a tablespoonful of flour to a paste with cold water 
and stir into the soup just before taking from the fire. 

Cream of Cheese Soup. — One quart of milk, one small onion, 
two tablespoons butter, two tablespoons flour, three heaping 
tablespoons cheese, yolks of two eggs, salt and pepper. Put 
the milk to boil in a double boiler with onion. Rub the butter 
and flour together and add to milk. Strain and add the cheese 
and let it just boil, add the beaten yolks and serve at once 
with croutons. — Mrs. W. S. Keller. 

Oyster Soup. — Drain the liquor from the oysters, and bring 
it to a sharp boil, then skim it. Add one quart of milk to this, 
a generous lump of butter and two spoons of flour rubbed to a 
paste, when the milk begins to boil. Put oysters in and let them 
stay only till the edges begin to curl up. Add salt, and serve at 
once with oyster crackers. — Mrs. I. B. Tigrett. 

Oyster Soup. — One quart milk, three dozen oysters, one table- 
spoon butter, one tablespoon flour, salt and pepper. Let milk 
come to a boil ; work butter and flour together and add to milk. 
Drop the oysters in just a moment, then pour in tureen on 
broken up crackers, salt and pepper. — Mrs. J. M. Simmons. 

Oyster Soup. — One cup sweet milk, one cup water two hancl- 
fuls cracker dust, juice of two cans oysters; season with salt 
and pepper, a small lump of butter. Boil twenty minutes and 
add oysters. The canned oysters should be washed and picked. 
— Columbian (Tenn.) Cook Book. 

Cream of Corn Soup. — One can of corn chopped as fine as 
possible. Put in two cups boiling water and cook half hour. 
Rub through wire strainer. Pnt two cups milk in double boiler 
with two slices of onion and allow to scald. Add corn. Put in 



10 



HOW WE COOK IN TENNESSEE. 



saucepan two tablespoonfnls butter ; when melted add two level 
tablespoons flour. Stir until smooth. Add a little of the soup, 
and as it thickens a little more, turn all into boiler. Season 
with salt and pepper. Then cook a few minutes. — Mrs. W. S. 
Keller. 

Pea Soup. — Press one pint of peas through a colander. Put 
one quart of milk on to boil. Take one tablespoon of butter and 
two of flour, rub together and when milk begins to boil add 
peas and butter. Stir constantly till it thickens. Add salt and 
pepper to taste. Serve. — Mrs. W. S. Keller. 

Split Pea Soup. — Soak one pint split peas in water for twelve 
hours, drain off water, put peas in saucepan with three pints 
cold water, two slices bacon, two sprigs of dried mint, a bay 
leaf, some parsely, an onion stuck with one or two cloves, some 
whole pepper, and salt to taste. Let the whole boil three 
hours, then pass the puree through a sieve; make it hot again 
and serve with dice of bread fried in butter. — Gulf City Cook 
Book. 

Green Pea Soup. — Boil one quart peas in two quarts water, 
add two slices thin bacon. When done mash through a colan- 
der ; then put back in same water, throwing away bacon. Sea- 
son with pepper, salt and spoonful butter rolled in flour. Boil 
well again. Toast some bread cut in slices, put in tureen when 
soup is served. Two hours will be enough to boil green pea 
soup. 

Turtle or Terrapin Stew. — After they are well cleaned, par- 
boil the meat, then pick it to pieces. Season highly with salt 
and pepper, cayenne pepper, hard boiled egg, spices, lemon and 
champagne or other wine. Stew till well done. 

Chicken Stew. — Cut up a hen, put into a pot of hot water, 
add one quart fresh okra cut up, six ears of fresh corn (cut off), 



COOK WITH GAS 



HOW WE COOK IN TENNESSEE. 



11 



one can tomatoes or eight or ten fresh ones, fonr Irish potatoes, 
pepper and salt to taste. Boil three hours or longer. Before 
serving bone the chicken and cut up in small pieces, returning 
it to the stew. A few strips of breakfast bacon cut very thin 
adds to the taste. Add the corn one-half hour before the stew 
is done, as it will grow tough if cooked longer. This stew 
should be very thick when done. Squirrel stew may be made 
the same way. — Mrs. S. W. Tucker. 

Squirrel Stew. — Make the same as chicken stew, using four 
squirrels to a pot of stew. 

Squirrel Stew for Twenty Gallons. — Twenty squirrels, five 
pounds pork, half bushel tomatoes, half bushel potatoes, three 
quarts okra, six large onions, eight red peppers, three pack- 
ages corn starch, ten dozen ears corn, three pounds butter, salt 
and pepper to taste. Boil four or five hours, stirring often. — 
Mrs. Keavis. 

Vegetable Soup. — Small soup bone. Start the soup bone to 
boil in a gallon of water. Crumb two or three biscuits (owing 
to size) into this water. Take four medium sized Irish potatoes 
cut in pieces, one pound can of tomatoes, half cup of macaroni 
broken fine, half cup of okra cut in thin slices, one pint of corn. 
Put vegetables in a pan and cook until soup water has been 
reduced by boiling to about one-half gallon, then put in the 
vegetables and cook until thoroughly done, stirring often. Just 
before taking up soup put in one-half cup of sweet milk, stirring 
in well. Season to taste with salt and pepper. — Mrs. T. H. 
Temple. 

Gumbo. — One quart tomatoes, one chicken, or two pounds of 
beef, one onion, three-quarters of a pound of ham, lump of 
butter, one and one-half pints chopped okra, two tablespoons 
rice, salt and cayenne pepper to taste. Cut the chicken in small 
pieces and roll in flour and brown it well in butter. Put it into 
a soup kettle with the ham, onion and three pints of water and 
let cook slowly for one-half hour, then add okra, tomatoes and 



12 HOW WE COOK IN TENNESSEE. 



rice. Boil one and one-half hours. Season to taste and serve. 
—Mrs. W. S. Keller. 

Gumbo. — Cut and joint into small pieces a large, prefer- 
ably, a full grown chicken and generally use two or three sets 
of giblets. Wash and drain dry in a tea towel and set aside 
till ready for it. Put in a deep iron skillet a large spoon of 
lard ; when very hot add two tablespoonf uls of flour. Stir con- 
stantly till of a rich brown, then put in a medium sized onion, 
sliced and cut fine. When that is brown, put in the chicken 
which you let fry with an occasional stir, so that it neither 
sticks or burns, for ten minutes, add a quart can of tomatoes, 
or a dozen fresh ones, skinned and cut into pieces. Let the 
whole stew three or four minutes, then transfer to an iron 
soup pot. Put to this four quarts of cold water, salt and pepper 
to taste. After boiling hard set back on the stove and let it 
boil slowly for four hours. About one hour before serving put 
in two quarts of okra. Served with boiled rice. — Mrs. W. S. 
Keller. 

Crab Gumbo. — Take one dozen large crabs, one cup of but- 
ter, and two or three onions. Wash the crabs, taking care to 
get them free from sand ; take off the feelers and gills and divide 
the crabs into quarters ; brown the onions in the butter with two 
tablespoonfuls of flour. Put in the crabs with about a handful 
of chopped ham. Fill up the pot with three quarts of cold 
water. Just before serving sift in about two tablespoonfuls of 
file. Do not let it boil after the file is put in. Serve with rice. 

Gumbo. — Fry two fowls, old ones are best, with parsley, 
onions, pepper, salt, and lard or bacon. Put these into the pot 
with water sufficient for the soup, and boil until the flesh drops 
off the bone. Just before taking off the fire, add your oysters, 
and a few minutes after a tablespoonful of gumbo powder, or 
file ; scraps of ham or fried sausage are an improvement. The 
gumbo does not require boiling after the file is put in. 

Okra Gumbo. — Cut up one chicken, sprinkle with flour, and 



HOW WE COOK IN TENNESSEE. 



13 



fry till brown; then add one onion and one quart of okra, 
both chopped fine, and fry with the chicken. Pour on three 
quarts of boiling water, and one pint of prepared tomatoes, 
and pepper and salt to taste. - Boil three hours and serve with 
rice. The chicken, okra, and onion should be fried in the vessel 
in which the soup is made, and in a porcelain or tin-lined vessel, 
as iron discolors the okra. 

To Prepare File for Gumbo. — Gather sassafras leaves as late 
as possible in the season, before they turn red. Put them in the 
shade and open air to dry. When perfectly dry pound them, 
sift the powder, bottle it, and keep tightly corked. 

Gumbo File. — (Mrs. Jefferson Davis' Receipt.) — One old 
chicken cut into joints and bits; the bones broken, the head 
and legs omitted; one dozen large oysters with their liquor; 
three slices of unboiled ham; half an onion cut into slices; a 
bunch of sweet herbs tied in muslin, a carrot sliced small, four 
cloves, half-dozen allspice, three pinches of mace, a pinch of 
nutmeg, two-thirds teaspoon salt (more if the ham has been 
boiled), a pinch of cayenne pepper, a little more white pepper, 
one tablespoon of file. Fry the chicken a light brown. Put in 
twice as much water as the soup requires ; add the seasoning, the 
ham, the herbs and simmer for several hours. For a 6 o'clock 
dinner put the gumbo over the fire at 1 o'clock. When the 
chicken is cooked to shreds, take out the bags of herbs and 
spice. Put in the oysters, with their liquor, just long enough to 
plump them. An even tablespoon of file should be stirred in just 
as the pot is taken from the stove. The file should not boil. 
This course must be eaten with rice, a tablespoonful being first 
put in the soup plate and the gumbo poured over it. 

File for Soup. — File is composed of young leaves of sassa- 
fras, just as they have attained their maturity, but before they 
have reached their darkest shade of green. They are dried in 
the shade by the Indians and finely pulverized. File may be 
obtained from the New Orleans French Market. 



14 HOW WE COOK IN TENNESSEE. 



The Way to Make Croutons. — There is quite an art in making 
good croutons. Do not fry them ; they are greasy and indigest- 
ible. Nor must you spread them heavily with butter. Cut stale 
bread into slices half an inch thick. Trim off the crusts, cut 
the slices into cubes of half an inch, put them in a pan and 
toast slowly in the oven until crisp to the very center. Shake 
frequently. — Mrs. Rorer. 

Marrow Balls. — (To Serve with Soup.) — Take marrow from 
bone (half cup) and work in water until like butter, salt, one 
or two eggs, parsley cut fine, bread crumbs to stiffen to dough, 
roll in balls, dip in flour. Put in soup and when they rise they 
are done. 

Noodles. — One egg for each person, stiffen with as much flour 
as egg will take and knead well. Roll thin and allow to dry, 
flour it and cut in narrow strips. Boil in broth fifteen minutes. 

Noodles for Soup. — One tablespoonful of water, one pinch of 
salt and one egg. Roll as thin as you can. When nearly dry 
roll up like a jelly cake and slice off as thin as possible. About 
twenty minutes before serving soup put in as many noodles as 
you like. 

Force Meat Balls for Soup. — Put one cupful of cooked meat 
through a food or meat cutter, fine plate, add to it one salt- 
spoonful each of salt and thyme, a little cayenne, one teaspoon- 
ful of chopped parsley, one teaspoonful of lemon juice and a 
few drops of onion juice. Add enough of the yolk of one egg 
to moisten, shape into little balls the size of a nutmeg, roll in 
flour and brown in hot butter. The best way to brown the balls 
is to put a little butter in an omelet pan, and when hot put in 
the balls, shaking them until a nice brown. 



HOW WE COOK IN TENNESSEE. 



15 



FISH. 

"Do not bring disagreeable things to the table in your con- 
versation any more than you would in your dishes." — Sel. 

Fish. — In selecting fish, notice if the flesh is firm and hard, 
the eyes full and prominent, the fins stiff, and the gills red, as 
all these indications denote their being fresh. 

In boiling fish, put it in boiling water, and simmer slowly. 
It will require one hour for a large one and about twenty 
minutes for a small one. Be careful to have boiling hot lard 
when you fry fish. First rub in salt and pepper and meal, 
then keep covered while frying, as you should do everything 
that is being fried. 

Steamed Fish. — Put the fish in a steamer, with its tail in its 
mouth, the body in a circle ; put over a vessel of boiling water, 
and steam from twenty minutes to half -hour, according to size. 
When the meat easily separates from the bone it is done. 
Serve with drawn butter, salt and pepper. 

Broiled Fish. — Having cleaned the fish thoroughly, wipe dry, 
and sprinkle with salt and pepper. Broil on a gridiron, over 
hot coals. When ready to serve, pour over the fish melted 
butter into which the juice of a lemon has been squeezed. Gar- 
nish the dish with sliced lemon. Fish to be broiled must be 
opened down the back. — Gulf City Cook Book. 

Broiled Fish. — Clean fish nicely, split it wide open. Put a 
lump of butter or lard on the stove in a pan to get hot. Lay the 
fish in the pan, skin side down, sprinkle with pepper and salt and 
bits of butter. Put the pan in the upper part of the stove and cook 
it fifteen or twenty minutes. Large white perch, trout or 
flounders are nice this way, or Spanish mackerel. Garnish with 
sliced lemon. — Mrs. H. R. Lancaster. 



16 



HOW WE COOK IN TENNESSEE. 



Fried Red Snapper. — Cut in thin slices from the bone. Brown 
four or five crackers and roll them very fine. Beat well three 
or four eggs, and season them with salt and pepper. Have your 
lard ready, very hot. Dip the slices in the egg first, and then 
in the cracker. Have ready some parsley and butter, to make 
the gravy after the fish is taken out. — Gulf City Cook Book. 

Baked Fish. — Clean thoroughly, sprinkle with salt an hour 
before cooking, fill with dressing and sew securely, sprinkle 
flour over it, baste with butter, place in pan and bake in mod- 
erate oven; allow one and one-half hours for good sized fish. 
Serve with drawn butter sauce. Garnish with sliced lemon. 

Baked Fish. — Slice three or four lemons and a large onion 
together. Fill the fish with it, adding about two tablespoon- 
fuls of butter and enough salt to season. Strain the juice from 
one can of tomatoes over the fish and bake. — Mrs. J. F. Hirt. 

Baked Fish — No. 4. — Make a dressing of light bread, sea- 
soned with butter, pepper, salt, and onion chopped fine. Fill 
the fish with this ; then put in a pan, sprinkle with flour, and 
put on a little butter, pepper and salt. Cover with tomatoes, 
and bake slowly. Pour half a pint of water into the pan, and 
baste occasionally. 

Baked Red Snapper. — Make a dressing of bread-crumbs sea- 
soned with butter, pepper and salt and an onion chopped fine. 
Fill the fish with this, then put it in a pan, on a piece of tin, 
that it may be lifted out easily. Put on butter, pepper and salt, 
cover with half can tomatoes, and bake slowly. Pour half pint 
of water into pan and baste occasionally. When the fish is done 
slice over it three hard boiled eggs. Stir into the gravy one 
tablespoon tomato catsup and one tablespoon Worcester sauce. 
Serve the gravy in a bowl. Bake from half hour to one hour, 
according to the size of fish. — Mrs. H. E. Lancaster. 

Fish a la Creme. — Take any kind of fish boiled. Pick the fish 
to pieces, removing the bones. Mix one pint rich milk with two 
tablespoons flour, a large tablespoon of butter, salt. Set on the 



HOW WE COOK IN TENNESSEE. 



17 



fire and cook to the thickness of custard. Fill a greased baking 
dish with alternate layers of fish, powdered crackers and cream, 
using four crackers. Bake twenty minutes. — Mrs. H. R. Lan- 
caster. 

Fish Pudding. — Four pounds red snapper. Boil fish in salt 
water until thoroughly done. Then pull to pieces, removing 
the bones. Mix with a white sauce like in croquettes, and sea- 
son highly with salt and pepper. A tin pan the shape of a loaf 
of bread is best for cooking this pudding. Have the pan well 
buttered, fill with the fish and put on top of stove another 
pan with boiling water; let steam for thirty minutes, having 
all the time a buttered paper over the fish. When ready to 
serve, turn out on a platter, garnish with parsley. Also sur- 
round the pudding with small Irish potatoes. Slice and serve 
with a Tartar sauce. — Mrs. Ed. Mercer. 

Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or 
butter), three tablespoons vinegar, one of dry mustard, one tea- 
spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one 
tablespoon of chopped pickle, one tablespoon of chopped olives. 
Put together the same as mayonnaise, adding the chopped in- 
gredients after the mixture is cooked. — Mrs. Ed. Mercer. 

Canned Salmon Loaf. — Drain off the liquid from a can of 
salmon, and with a silver fork pick the fish fine, discarding 
skin and bones. To the fish add half a cup of fine bread 
crumbs, the yolks of four eggs (beaten light), half a teaspoon 
of pepper, half a teaspoon of salt, four tablespoons of melted 
butter, one teaspoon of finely chopped parsley, and lastly, the 
whites of the eggs, beaten stiff. Turn the mixture into a but- 
tered bakingpan, shaping it into a loaf. Bake half an hour. 
Remove to a platter and pour over it the following sauce. 

Sauce for Canned Salmon. — Melt one tablespoon of butter. 
Stir in one tablespoon of flour, a dash of pepper, and quarter 
teaspoon of salt. Cook until frothy, then stir in one cup of 
milk and the fish liquor from the can. Stir until the sauce 



is 



HOW WE COOK IN TENNESSEE. 



boils. Let simmer three or four minutes, then remove from 
the fire and stir in a beaten egg. — The Boston Cooking School. 

Salmon Draft. — One can salmon, pour off oil and pick out 
bones, one cup stale bread crumbs, two small eggs beaten, one 
tablespoon of butter, salt and pepper to taste, a little lemon 
.juice. Mix well together. Put in a mold or small granite pan 
■and steam one hour, turn out on dish, garnish with parsley and 
boiled eggs cut in rings. Made a drawn butter gravy with 
lemon juice and pour over salmon. — Mrs. J. W. Wise. 

Salmon Bake. — Use one can salmon with bones and skins 
taken out ; grease a bowl, put a layer of salmon, salt and pepper, 
cracker crumbs, cream dressing, then another layer of salmon, 
etc., till dish is full, using crumbs on top. Bake a few minutes. 
— Mrs. T. Lee Agnew. 

Deviled Crabs. — One can crabs, three hard boiled eggs, pep- 
per, salt, mustard, butter. Add to the crabs one-third as much 
cracker crumbs, two spoons of butter ; pepper, salt and mustard, 
and eggs chopped fine. Either put back in the top shell and 
bake, or bake in a greased bowl. A bit of onion is an improve- 
ment. Garnish with parsley. Grated ham adds to it. 

Stewed Crabs — No. 3. — Take one dozen crabs well picked 
from the shell, after being boiled. Boil one pint of fresh milk, 
with a teaspoonful of finely chopped onion, one tablespoonful 
of butter, salt, red and black pepper to taste, a pinch of mace, 
allspice, and one nutmeg grated, the whites of four hard-boiled 
eggs chopped fine, the yolks of the same rubbed smooth with a 
little milk. When this boils, add three or four tablespoonfuls 
of powdered crackers, and cook until the onions are quite done. 
Then put in half a pint of fresh cream and the crabs. Let all 
boil together a few minutes only. Serve with lemon juice and 
sherry wine to your taste. It is necessary to stew quickly all 
the time. If too thick, add either milk or cream, whichever is 
most convenient. — Gulf City Cook Book. 

Buttered Shrimp. — Take one pint of shrimp picked clean 



HOW "WE COOK IN TENNESSEE. 19 


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from their shells ; put them iu oue aucl cue-half cups of cream 
sauce aud simmer for two minutes ; season with salt and pepper. 

Shrimp Salad. — Boil the shrimp in salt water, and remove 
the shells. Then make a dressing of the yolks of four hard- 
boiled eggs, creamed until smooth, one-fourth of a teaspoonful 
of cayenne pepper, one teaspoonful of black pepper, two table- 
spoonfuls of mustard, and one of' salt, one teacup of 
vinegar, two tablespoonfuls of olive oil. When thoroughly 
mixed, pour over the shrimp. This dressing will do for crabs 
also. — Gulf City Cook Book. 

Crab or Shrimp Patties. — Take the meat of the crab or 
shrimp, cut up, season with cream, butter, salt and pepper, 
make patties of puff paste, run into stove and let brown. While 
hot fill with meat and dressing. 

Codfish a la Creme. — Bone carefully required amount of 
shredded codfish; cover with cold water and let come to a boil. 
Heat a cupful of milk, stir in butter size of an egg, teaspoon 
flour, a little salt and white pepper, two well beaten eggs. 
Remove fish from water, drop into the cream, shake over fire 
until well mixed, serve in deep, covered dish. 

Creamed Codfish. — Make a cream dressing of one pint milk, 
one tablespoon of butter rubbed into flour; into this put one- 
half can Beardsley's Shredded Codfish. As soon as it boils up, 
serve on toast. A nice breakfast dish. 

Codfish on Toast.— Soak a cupful of shredded codfish in cold 



20 



HOW WE COOK IN TENNESSEE. 



water for an hour; let it come to a boil, drain through a col- 
ander ; turn into the skillet again with a little cold milk ; season 
with butter and pepper, stir smooth a tablespoonful of flour 
with a little cold milk ; add, and let it boil for a moment ; pour 
over buttered toast on a platter. 

Codfish Balls — No. 1. — Soak the cod in cold water in the 
morning, or over night. Change the water, and let it scald for 
an hour. Then boil five or six minutes. Chop very fine, and 
mix well with potatoes, using equal quantities of fish and po- 
tatoes, and adding butter, pepper, and milk, to soften. Make 
in small cakes and fry in lard. 

Shredded Codfish Balls. — A delightful breakfast dish. Use 
shredded codfish, which is already cooked and can be ready at 
a half hour's notice, an equal bulk of mashed potatoes, work 
into a stiff batter by adding a lump of butter, and sweet milk, 
and if you want them very nice, a beaten egg. Flour your 
hands and make the mixture into balls. Drop into boiling lard 
or good dripping and fry a light brown. Plainer fish cakes 
may be made of the codfish and potatoes alone. — Marion Har- 
land. 

Codfish Balls. — One-quarter pound fish to three-quarter 
pounds potatoes, one egg to moisten. Season with salt and pep- 
per and fry in hot lard. 

Clams. — Never boil clams long, as it makes them indigestible ; 
pour boiling water over them, and set them over a hot fire until 
the shells open, then empty the juice in a sauce pan; add the 
clams, pepper and very little salt. Serve on shells with drawn 
butter. 

Clam Chowder. — Wash the clams, put them into a pan, turn 
boiling water over them, cover and let stand fifteen minutes; 
take out and cut off the black heads, flour them and season 
with a little nutmeg, mace, pepper and salt. Take three quarts 
of the liquor, put into a saucepan to boil. To one-half pound 
of butter rub well three tablespoonfuls of flour and stir it into 



HOW WE COOK IN TENNESSEE. 



21 



the liquor. Put in the clams and let boil fifteen minutes. If 
you like add one pint of cream or milk. 

Frogs. — The hind legs are the only part used ; skin and wash 
them, roll them in cracker dust, then in beaten eggs, then 
again in cracker dust. Have in frying pan some hot butter, lay 
them in and fry a golden brown; garnish with slices of lemon 
and sprigs of parsley. 

Baked Mackerel. — Cut the neatly dressed mackerel in halves 
and dip each half in flour. Put these in a buttered baking- 
dish and add a few bits of butter here and there. Bake for 
about half an hour, or until the surface is delicately browned. 
Cream two teaspoonfuls of butter. Work into it one teaspoon- 
ful of chopped parsley, a few grains of salt and a tablespoon- 
ful of lemon juice. Put this in small bits over the fish and serve 
at once. — The Boston Cooking School. 

To Cook Salt Mackerel. — Soak the fish over night in plenty of 
fresh water. In the morning drain off the water; put in a 
skillet of cold water and when it comes to a boil it will be 
done ; dress with melted butter. 

How Salt Fish Should be Freshened. — Mackerel, or any 
other salt fish, should be soaked in fresh water, with the flesh 
side down, as the salt falls to the bottom. If the skin is down, 
the fish comes out nearly as salty as when put in. 



22 



HOW WE COOK IN TENNESSEE. 



OYSTERS. 

Fried Oysters — No. 1. — Select large oysters, drain and spread 
on a cloth to absorb all moisture. Beat well two or three eggs, 
and season them with pepper and salt. Eoll some crackers, 
and dip the oysters in the egg and then in the crumbs, then 
again in the egg and cracker crumbs. Drop into boiling lard, 
sufficient to cover them, and cook till of a light brown. 

Fried Oysters — No. 2. — Drain large oysters and lay on a nap- 
kin. Beat well two eggs, and season with pepper and salt. 
Dip one oyster at a time first in the egg and then in cornmeal. 
Drop in boiling lard and fry a light brown. 

Fried Oysters — No. 3.— A certain Boston hotel is famous for 
its fried oysters. Instead of rolling the shellfish in egg and 
crumbs the chef washes them, dries them thoroughly and dips 
them in a thin, highly seasoned oil mayonnaise, then in crumbs. 
This process gives oysters a flavor which is indescribably pi- 
quant. 

Fried Oysters. — Drain through a sieve ; beat up two or three 

eggs ; sprinkle salt and pepper over oysters ; then dip each oys- 
ter into the egg and then bread crumbs. Have a hot skillet 
or pot ; put equal parts of butter and lard, or all lard, into the 
pan, take out when brown on a wire spoon or egg beater. They 
are equally as good dipped in meal and fried, but will not look 
as large. 

Fried Oysters. — Select fine, large oysters for this; lay them 
on a clean cloth to drain, then dip each first in salted and pep- 
pered cracker-dust, next in the yolk of an egg beaten up with 
one tablespoonful of cold water, and then again in the crumbs. 
Let them stand on ice or in a cold place for thirty minutes, 
arranging them on a platter so that they shall not crowd one 



HOW WE COOK IN TENNESSEE. 



another. Fry them to a good brown in boiling lard, cooking 
only a few at a time, and draining them on soft paper before 
putting them in the dish. 

Oyster Loaf. — Very good for supper or luncheon. Buy a stale 
loaf of Vienna bread, and after cutting off a slice from the top, 
scoop out the crumbs, or most of them. There should be a good 
half -inch of bread left inside the crusty shell. Drain a quart of 
oysters, season with salt, a little Tabasco or red pepper, and a 
tablespoonful of catsup. Pill the loaf with the oysters, and 
dot well with bits of butter. Replace the slice cut from the top. 
Bake in a rather quick oven for twenty-five minutes, basting 
frequently with the oyster liquor. Better moisten the loaf with 
the oyster liquor before placing in the oven. Serve with a 
cream sauce. 

Oyster Loaves. — Cut off carefully the end of a loaf of baker's 
bread, reserving the end; scoop out the crumb inside the loaf, 
leaving the crust entire. Fill the loaf with hot oysters, fried 
as in No. 1, leaving room for slices of pickle. Carefully replace 
the end cut off. If the oysters are hot, and the loaf well cov- 
ered, they can be carried quite a distance, or eaten some time 
after being prepared, without getting cold. This is nice for a 
hasty lunch or a late supper. One dozen oysters will fill an 
ordinary sized loaf. — Gulf City Cook Book. 

Oyster Stew. — Take one quart of oysters, put the liquor in a 
stew pan, let it boil up and skim carefully ; put in two quarts of 
milk, let come to a boil. Add the oysters; as soon as they 
begin to curl up, take off the fire ; put in one tablespoonful of 
butter and salt to taste. 

Stewed Oysters— No. 2. — Take one hundred oysters and strain 
the liquor to remove any fragments of shell. Measure the 
liquor, and take an equal quantity of sweet milk ; boil them in 
separate vessels. To the oyster liquor add a teacupful of 
cracker crumbs, salt and pepper to taste, and a large table- 
spoonful of butter. When this has boiled a few minutes add the 



24 HOW WE COOK IN TENNESSEE. 



oysters, which require about five minutes to cook. Pour in a 
dish, and add the boiling milk last. 

Oyster Bisque. — Heat the liquor from one quart of oysters, 
and cook in it the oysters chopped to a medium fineness. Three 
minutes should cook them. Have ready in another vessel one 
cupful of milk which has been thickened with one heaping 
tablespoonful of flour and butter, and stir the oysters and 
liquor into this. Add one-half cupful of cracker crumbs, boil 
up once, season with salt and pepper, and serve. 

Scalloped Oysters. — Do not drain the liquor from the oysters 
but fork them out as you use them ; in that way as much liquor 
as you require adheres to them. Oysters part with a good deal 
of moisture in cooking, and if the mixture is too wet it is not 
good. Cover the bottom of a well buttered dish with cracker 
crumbs, dust over a little salt and pepper, and put bits of but- 
ter over the crumbs; next put a layer of oysters, alternating 
with cracker crumbs till the dish is filled, putting crumbs on 
top at last. Bake till brown. — Mrs. Sam Lancaster. 

Grilled Oysters. — Drain oysters in a colander and drop them 
with a little butter into a hot pan on the range. They will 
ruffle in a few moments ; then toss them lightly about that they 
may ruffle and plump on both sides. On a platter arrange toast 
which has been browned and nicely buttered. On each slice 
of toast place a small heap of oysters which have been kept 
hot ; then pour over all the liquid and melted butter, seasoned 
with a pinch of pepper and salt. — Mrs. J. E. Ryley. 

Broiled Oysters. — Dip fresh oysters into half bread and half 
cracker dust, broil in butter for nearly two and one-half 
minutes on each side. Season to taste and serve on toast. 

Steamed Oysters. — Put nice oysters in round dish, season with 
butter, salt and pepper; set in a steamer over boiling water, 
steam until they begin to curl. 

Steamed Oysters. — Turn the oysters into a steamer over a pot 
of boiling water; let them steam for half an hour, stirring 



HOW WE COOK IN TENNESSEE. 



25 



occasionally. Serve in a hot dish with pepper, salt, and plenty 
of butter.— Gulf City Cook Book. 

Steamed Oysters. — Place a sieve over a pot of boiling water. 
Place in sieve the oysters. Cover top closely. Let steam until 
plump. Use liquor from oysters for dressing, adding to it 
butter, a little flour, salt and pepper. Let this come to a boil. 
Arrange oysters on pieces of toast on platter and pour dressing 
over them. Serve very hot. Very fine. — Mrs. J. L. Nelson. 

Deviled Oysters. — Wipe the oysters dry and lay in a dish 
with a mixture of melted butter and cayenne pepper, or pepper 
sauce and lemon juice. Let them lie in this ten minutes, 
turning them frequently. Lay out and roll with cracker 
crumbs, then in a beaten egg, then in the crumbs and fry in 
hot butter and lard, half and half. — Miss Bruce Harris. 

Fine Oyster Pie. — Make a rich puff paste, grease a baking dish 
and line with paste, season one quart oysters with salt, pepper, 
half pound of butter and half teacup bread crumbs. Put this 
in the oysters (without the liquor) and cover with paste (in 
strips), bake half hour. If in baking, the crust browns too fast, 
put over it a paper doubled. If too dry pour over it some of 
the liquor, which must be boiled. Serve immediately, as paste 
is better when just from the oven. — Mrs. S. A. Adkisson. 

Oyster Patties. — Cover the bottom and sides of patty pans 
with dough, the same as for pie crust; then put the crust over 
the top and pinch the edges together. Bake in quick oven. 
Take as many oysters as you have patties, stew them; add 
a teaspoon of butter and a teaspoon of flour rubbed with a little 
salt, two tablespoons of cream, a pinch of cayenne and pounded 
mace. Mix well and open the patties and fill with mixture; 
serve hot. 

Oyster Pates. — For the filling of these, make a sauce by cook- 
ing together in a fryingpan one tablespoonful of butter and 
one heaping tablespoonful of flour. When they begin to bubble 



HOW WE COOK IN TENNESSEE. 



pour upon them one gill of oyster liquor and one gill of cream 
— making one-half pint of fluid in all. Stir until the sauce is 
thick and boiling, then drop in the oysters, and cook until they 
ruffle. Season with salt, white pepper and just a suspicion of 
mace, add a well-beaten egg a drop at a time, cook just a minute 
longer, take from the fire, and put into the pate cases, which 
should be hot. This is enough sauce for a solid pint of oysters. 
Choose rather small oysters for this. If large, cut them in half. 

Oyster Pates. — Stew some large oysters with a few cloves, 
some yolks of eggs boiled hard and grated, a little butter, and 
as much liquor from the oysters as will cover them. When 
stewed a few minutes take out of the pan to cool. Have shells 
of puff paste, baked in patty tins and lay two or three oysters 
in each. 

Oyster Cocktail. — Two quarts oysters well chilled, four 
tablespoons horse-radish, four tablespoons vinegar, four table- 
spoons Worcester sauce, eight tablespoons lemon juice, four 
tablespoons tomato catsup, two teaspoons Tabasco sauce, two 
teaspoons salt. — Mrs. C. P. Black. 

Oyster Cocktail. — Bury small oysters in ice until needed. 
Have the tall slender glasses in which they are to be served 
laid in ice also, that they may be thoroughly chilled. Make a 
sauce of two tablespoons of tomato catsup, one dozen drops of 
Tabasco sauce, juice of one lemon, one saltspoon of grated horse- 
radish and a dash each of salt and pepper. Add two table- 
spoons of oyster liquor, mix thoroughly and set on the ice until 
cold. Put five oysters in the bottom of each chilled glass, pour 
the sauce upon them. Serve. Used crushed ice on top. — Miss 
Katherine Bray, 



HOW WE COOK IN TENNESSEE. 



27 



FISH AND MEAT SAUCES. 

SAUCES ONE OF THE FINE ARTS OF COOKERY. 

An untrained cook with an untrained palate cannot make a 
perfect sauce. Sauces and soups are the fine arts of cookery, 
and the person who undertakes them must understand tastes 
and flavors, as well as chemistry. Cold butter put into a hot 
saucepan spoils the sauce ; saucepan and butter must heat 
slowly together, and the butter must not be left to boil, or both 
flavor and digestibility are spoiled. An iron saucepan will not 
produce a delicate sauce. Keep a dainty white granite pan 
especially for sauces. 

Each sauce should be fitted or adapted to the vegetable or 
meat or fish with which it is to be served. Fish requires a 
slightly acid sauce ; for it either lemon juice or vinegar may be 
used. Roots used as vegetables, such as turnips, carrots, etc., 
not containing much nourishment, may be covered with a cream 
or an egg sauce. Asparagus, summer squash, cooked radishes, 
artichokes are better with sauce Hollandaise. 

The chief causes of failure in even the more simple sauces 
are the use of inferior materials, and the lack of constant stir- 
ring, and careful attention while the sauce is heating. Lard or 
suet cannot be substituted for good, sweet butter. Corn starch 
or coarse flour will not take the place of fine flour. Ingredi- 
ents must be carefully measured. — Mrs. Rorer. 

Mint Sauce for Lamb. — Three tablespoonfuls of chopped 
mint, three tablespoonfuls of brown sugar, half pint of vinegar 
and a saltspoonful of salt. Stir well until the sugar is dis- 
solved. Do not heat. — Mrs. J. E. Ryley. 

Mint Jelly. — Let one tablespoonful of granulated gelatine 
stand for some time in cold water to cover. Boil one cup of 



28 



HOW WE COOK IN TENNESSEE. 



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granulated sugar and one cup of vinegar until thickened 
slightly (about five minutes after boiling begins). Add the 
softened gelatine and one-quarter teaspoonful each of salt and 
pepper, and stir until the gelatine is dissolved. Then add three- 
quarters cup of mint leaves, chopped fine. Set the dish into 
another of ice water and stir occasionally until the mixture 
begins to thicken, then turn into a mold or jelly glass and set 
aside to become firm. When turned from the mold garnish the 
dish with the tips from two or three stalks of mint. — The 
Boston Cooking School. 

Mint Jelly (for Cold Lamb.) — Half a box of Knox's 
gelatine; half a cup of cold water; two bunches of mint; two 
and one-half cups of boiling water; juice of two lemons; one 
cup of sugar. Soak the gelatine five minutes in the cold water ; 
wash and dry the mint and let it stand in the boiling water 
half an hour on the back of the range. Add the sugar to the 
gelatine and pour the water from the mint over the whole; 
let it dissolve, then strain and when cool add the lemon juice 
and pour into a mold. 

Cranberry Sauce. — Remove all soft berries and wash thor- 
oughly. To one and one-half pounds fruit stew in one pint 
water for fifteen minutes or until quite soft. Strain through wire 
sieve, add three-quarters pound of sugar, stirred into the pulp. 
Serve after it cools. It may be served without straining, but 
is considered nicer if strained. 



HOW WE COOK IN TENNESSEE. 



29 



Cranberry Sauce. — Put one quart of cranberries over the fire 
in enough cold water to cover them. One half pint should be 
sufficient. Let them cook slowly until broken to pieces. Then 
add one pound of sugar • stir until this melts, then take from the 
fire, put into a mold, and set aside to cool. This is the real old- 
fashioned cranberry sauce preferred by many to the jelly from 
which the berries have been removed. 

Caper Sauce. — Melt a quarter of a pound of butter with a 
tablespoonful of flour; add a pint of sweet milk, let it come to 
a boil; season with salt and pepper, then add a teacup of 
capers, and four eggs boiled hard and minced fine. Cucumber 
pickles, well minced, make a nice substitute. This is a nice 
sauce for boiled meats. — Gulf City Cook Book. 

Caper Sauce. — Make one cupful of drawn butter, or mayon- 
naise if preferred, chop up some capers and add to it. Nastur- 
tium or pickle may be used instead of capers. — Lebanon (Tenn.) 
Cook Book. 

Mushroom Sauce. — Rub together one tablespoon flour and two 
tablespoons butter, and add one cup cream; heat not quite to 
boiling; take off and add one cup chopped mushrooms, a dash 
of cayenne pepper and a pinch of salt. 

Mushroom Sauce. — Melt two ounces butter in a saucepan, 
add one tablespoon flour ; cook and stir three minutes ; add one 
pint boiling water and one teaspoon beef extract, stir well and 
add one can mushrooms; season with salt and pepper. Cook 
fifteen minutes. Add last one teaspoon lemon juice and serve. 

Nut Conserve. — This is a novel and delicious conserve and 
should be in every storeroom. Thinly slice twelve large or- 
anges, add the juice and grated rind of four lemons, six pounds 
of raisins seeded and chopped, three pounds of English walnuts 
and a pound and a half of blanched chopped almonds. Dis- 
solve seven pounds of sugar in two pints of grape juice, add 
the above mentioned ingredients and simmer very slowly until 



30 



HOW WE COOK IN TENNESSEE. 



reduced to a thick marmalade. Put in glasses and seal. Serve 
with game or the roast. 

Mushroom Sauce. — Take a pint of mushrooms ; remove the 
outside skins if fresh, if canned they are ready for use; stew 
them slowly in milk or cream, seasoning with pepper, salt, and 
a spoonful of butter rolled in flour; stew them until they are 
tender, stirring them with a silver spoon. This sauce served 
with beefsteak or chicken boiled is very good. — Gulf City Cook 
Book. 

Mushroom Sauce. — Wash a pint of small button mushrooms, 
remove the stems and outside skins, stew them slowly in veal 
gravy or milk or cream, adding an onion, and seasoning with 
pepper, salt and a little butter rolled in flour. Their flavor will 
be heightened by salting a few the night before, to extract the 
juice. In dressing mushrooms, only those of a dull pearl color 
on the outside and the under part tinged with pale pink should 
be selected. If there is a poisonous one among them, the onion 
in the sauce will turn black. In such a case throw the whole 
away. Used for poultry, beef or fish. — White House Cook Book. 

Tartar Sauce for Fish. — One tablespoon sugar, one tablespoon 
lemon juice, one teaspoon Worcester sauce. Put together in a 
bowl over hot water. One-fourth cup of browned butter, 
strained into the liquid. — Columbia (Tenn.) Cook Book. 

Hollandaise Sauce. — Cream one-half cup butter, add yolks 
two eggs and beat well, then add the juice of half a lemon, one 
saltspoon salt, and a few grains of cayenne. Just before serving 
add slowly one-third cup of boiling water and cook over hot 
water slightly thick. This sauce, if well made, is particularly 
nice to serve with fish. 

Onion Sauce. — Put six sliced onions in a saucepan with 
three tablespoons of butter, one teaspoon salt, same of sugar, 
half teaspoon ground pepper; cook slowly till it thickens to a 
pulp, stirring constantly. Then add one pint of milk, thick- 
ened with one tablespoon of flour. Boil till thick, strain 
through a coarse sieve and serve. 



HOW WE COOK IN TENNESSEE. 



31 



Horseradish Sauce. — Mix together one teaspoon mustard, 
half cup vinegar, a heaping tablespoon of sugar, one cup grated 
horseradish and a little salt. 

Brown Sauce for Meats. — Put a tablespoon of butter in a 
fryingpan and slice an onion into it. When it browns, add 
teacup hot water, tablespoon Worcester sauce and juice of a 
lemon, salt and pepper to taste. Serve with croquettes. 

Brown Sauce. — Slice a large onion and fry in butter till 
brown, then cover the onion with rich brown gravy which is 
left from roast beef, add mustard, salt and pepper, and if you 
like, a tablespoonful of Worcester sauce; let this boil up, and 
if too thick, thin it with a little stock or gravy, or even a little 
hot water with butter. Pour this when done through a fine sieve. 
Of course a larger quantity can be prepared at once than is 
mentioned here. — White House Cook Book. 

Lemon Pecan Sauce for Meat. — Boil eight cloves in one cup 
of stock ten minutes. Remove cloves and cool stock. Mix part 
of stock with two level tablespoons of flour until smooth. Put 
the yolks of two eggs in a small pan and beat until creamy. 
Add all the stock, one teaspoon of salt and one saltspoon of 
pepper, two tablespoons of lemon juice and cook, stirring con- 
stantly until of the consistency of custard; or a double boiler 
may be used. Remove from the fire and add one-quarter cup 
of pecans. 

Bechamel Sauce. — Put three tablespoonfuls of butter in a 
saucepan; add three tablespoonfuls of sifted flour, quarter of a 
teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; 
beat all well together; then add to this three slices of onion, 
two slices of carrot, two sprigs of parsley, two of thyme, a bay 
leaf and half a dozen mushrooms cut up. Moisten the whole 
with a pint of stock or water and a cup of sweet cream. Set it 
on the stove and cook slowly for half of an hour, watching 
closely that it does not burn; then strain through a sieve. 
Most excellent with roast veal, meats and fish. — St. Charles 
Hotel, New Orleans. 



32 



HOW WE COOK IN TENNESSEE. 



MEATS. 

"I pray you, 0 excellent wife ! cumber not yourself and me to 
get a curiously rich dinner for this man and woman who have 
just alighted at our gate * * * These things, if they are 
desirous of them, they can get for a few shillings at any vil- 
lage inn; but rather let that stranger see, if he will, in your 
looks, accents, and behavior, your heart and earnestness, your 
thought and will, that which he cannot buy at any price in 
any city, and which he may travel miles and dine sparely and 
sleep hardly to behold. ' ' — Emerson. 

Meats should be put in boiling water to set the juices. Cold 
water should only be used for corned meats and soups. Ham 
should boil twenty minutes to the pound, corned beef twenty 
minutes, mutton about fifteen minutes. Should the meat be 
tough add a little vinegar to the water. 

CARVING MEATS. 

Meats, as a rule, should be carved in thin slices so as to in- 
clude lean and fat, and always, when practicable, across the 
grain. 

GARNISHES. 

These are very necessary in ornamenting all dishes, as they 
make them more appetizing and more attractive. 

For sardines, raw oysters, boiled fowl, turkey, fish, roast veal, 
steaks, salads, use lemon slices cut very. thin. 

For cold meats, salads, poultry, steaks, fish, chops and cut- 
lets, use parsley and celery tops, or lettuce can be used with a 
very pleasing effect. 

For cold corned beef sliced, gherkins or large pickles cut 
crosswise. 



nOW WE COOK IN TENNESSEE. 



33 



Watercresses may be used for fowls. 

For scalloped oysters use parsley, celery tops or lettuce. 

Cold ham sliced thin, cold hard boiled eggs sliced; cut in 
fancy shapes, different colored vegetables are used around 
almost any dish of meat or fish. 

Balls made of boiled rice, with a little jelly on each, are very 
attractive around a plate of cold meat. 

On a roast of sirloin of beef use potato croquettes or Saratoga 
chips. 

To Boil a Ham. — Put on ham boiler half full water, put the 
ham in, skin side up. Time the ham when the water begins to 
boil; keep the pot boiling constantly for four hours if it is a 
ten or twelve pound ham. If water boils out, add more boiling 
water from tea kettle. Skin the ham while hot, cover it over 
with brown sugar and bake till a light brown — about half hour. 
Never cut ham until it is cold. — Mrs. H. R. Lancaster. 

Boiled Ham. — While ham is boiling add one cup molasses 
and one tablespoon black pepper. When it is done, remove the 
skin, and spread on a paste made of one egg, two table- 
spoons sugar, half teaspoon mustard, salt and pepper; stick a 
few cloves about in it, put in oven and bake brown, about half 
hour. — Mrs. I. B. Tigrett. 

Ham Balls. — Chop cold ham very fine, add an egg for each 
person and a little flour; beat well together and make in balls 
and fry in butter. — Mrs. Eebecca Tucker. 

Fried Ham. — Take slices of ham, throw them in boiling water 
for a few minutes, wipe them off ; put in a hot frying pan, and 
let brown nicely ; lay the slices on a dish ; pour into the gravy 
half teacup new milk and some pepper ; boil up and serve. 

Ham Toast. — Take a quarter of a pound of lean ham chopped 
fine, the yolks of three eggs well beaten, quarter of a pound of 
butter, two tablespoonfuls of cream, and a little red pepper; 
stir this over the fire until it thickens, and then spread on hot 
toast. — Gulf City Cook Book. 



34 



HOAY "WE COOK IX TEXXESSEE. 



Ham Toast. — Grind ham, add one or two well beaten eggs, 
a little mustard and butter, two tablespoons cream; mix and 
heat it ; serve thick on buttered toast which has been lightly 
dipped in hot water. — Mrs. H. K. Lancaster. 

Roast Pork. — Score the skin in strips quarter inch apart, 
salt and pepper, place in roastingpan. with sufficient water to 
keep from burning: a four pound roast should cook in one and 
one-half hours. Make a gravy of drippings (skimming off the 
heavy grease) by adding a little flour and water. Sweet pota- 
toes are nice baked with pork roast. 

To Boii Fresh Pork Ham. — Take sufficient boiling water to 
cover the ham. Put in this two quarts of salt, one-half cup of 
dark molasses or brown sugar, a handful of whole black pepper, 
saltpeter the size of a large pea. Put the ham in this boiling 
mixture, and boil until thoroughly done, which will probably be 
when the meat leaves the knuckle-bone. Let this cool in the 
water in which it is boiled, as all corned meats should. — Gulf 
City Cook Book. 

Barbecue. — Buy a four pound pig roast. Boil until tender, 
adding three pods of pepper and one teaspoonful of salt. 
Have on stove one-half cup boiling vinegar, to which has been 
added pepper, salt and one tablespoonful of butter. Place meat 
in pan. bake until brown, basting constantly with gravy. — Mrs. 
B. 0. Snider. 

Barbecued Pork. — Have a nice ham of fresh pork, parboil 
it well, season with red pepper and salt. Put in the roasting 
pan, score the skin in checks. Have a cup of vinegar and a cup 
of the water in which it was boiled to baste it with frequently. 
Allow it to brown nicely. 

Pork Tenderloins. — Tenderloins should be fried: salt, pepper 
and roll in flour; fry in hot lard and serve with a nice brown 
gravy of what remains in the skillet, either with fresh milk or 
water, and serve with them. 

Pork Steak. — Pepper and salt and flour the steak: have 



HOW WE COOK IN TENNESSEE. 



35 



grease hot in fryingpan. Put steak in and cover fryingpan with 
a lid till the steak is a nice brown; turn it over and cook for 
a few minutes over a moderate fire, till the other side is brown. 
Pork steak does not require pounding. 

To Cook a Pig's Head. — Parboil it for half an hour, then take 
it out, wash and scrape off the scum; then put on again and 
cover with fresh water and boil till perfectly done and the 
water reduced by boiling till just enough for gravy. Dress with 
hard-boiled eggs sliced; decorate with parsley. It takes from 
breakfast till dinner, say four or five hours, to cook it enough; 
add water when needed. Clean the head well at first, soak it 
in salt and water over night so it will be white and gravy light 
color. — Mrs. Dr. Jackson. 

Pig's Head Pudding. — Boil one small pig's head until thor- 
oughly done, then remove bones and cut fine with a meat chop- 
per. Mix with four hard-boiled eggs one and one-half cups of 
cracker crumbs and a little sweet milk. Season with butter, 
pepper, salt and celery seed. Put in pan and bake until done 
and serve hot. — Mrs. Ross Witherspoon. 

Pig Head Pudding. — Boil the face of hoghead, or a small pig 
head, till bones drop out, cut meat up very fine, add three eggs, 
one cup sweet milk, two cups bread crumbs, one ounce water 
head was boiled in, salt and pepper to taste, bake to a light 
brown, about half hour. — Mrs. T. J. Deupree. 

Scrapple. — Boil a pig's head two hours in four quarts water, 
with a little sage, salt and pepper ; cut the flesh from the bones, 
mince it fine and return it to the liquor ; add enough sifted corn- 
meal to thicken; simmer two hours, when it should be like 
soft mush, not too thick to pour; put in pans; when cold and 
stiff it is sliced and fried for breakfast. — Lebanon (Tenn.) Cook 
Book. 

Souse. — Clean and soak for twelve hours a pig's head and 
feet; boil until the meat is ready to fall from the bones; take 
the meat and put in a chopping bowl, chop all together, adding 



36 



HOW WE COOK IN TENNESSEE. 



salt, black and red pepper and sage ; put into a larg'e flat bowl 
and press with weights. This makes a nice breakfast dish, cut 
into slices, dipped in meal or batter and fried in hot fat. — Leba- 
non (Tenn.) Cook Book. 

Sausage Meat. — For sixty pounds of sausage. Grind the meat 
twice; season with one and one-half pounds salt, one cup pul- 
verized sage, three tablespoons cayenne pepper, two table- 
spoons black pepper and work well. Add more seasoning if 
preferred. Make a number of sacks eighteen inches long and 
four or five inches wide and stuff the sausage into them very 
tight and tie them securely at the top. Eoll the bags in meal 
while they are moist and hang them up. They will keep all 
winter just as fresh as when first rrfade. — Mrs. Albert Johnson. 

Proportions for Sausage Meat. — Twenty-two pounds meat 
should have half pound of salt, three heaped tablespoonfuls of 
sage, three of pepper and two of thyme. — Mrs. H. E. Lancaster. 

Sausage. — In making sausage, allow one-third fat to two- 
thirds lean. Grind through a sausage-grinder, and season to 
taste with pepper, salt, and powdered sage leaves. Make in 
small cakes, and fry without lard. 

Spare-Rib. — Crack the ribs across the middle ; rub them 
over with salt and sprinkle with pepper; place them in a drip- 
ping pan, with a little water; place them inside the oven, and 
baste a few times. Let cook on both sides, and brown a little. 
- — Lebanon (Tenn.) Cook Book. 

Back-Bone Stew. — Cut the bone in pieces and boil in a deep 
vessel with water to cover it well; when done, season it with 
salt, black and red pepper, and make a nice gravy thickened 
with flour. — Mrs. J. C. Edenton. 

Round Roll Steaks. — Take thin cut of round steak, cut into 
strips three inches wide and eight inches long, salt and pepper 
well, cut bacon in small blocks and chop one onion ; place some 
of the bacon and onion in each strip of meat, roll and tie with 
strong thread; place a piece of butter size of an egg in good- 



HOW WE COOK IN TENNESSEE. 37 



Robert A. Moore 

Art Portraits by 
PHOTOGRAPHY 

Studio, 
101 South Market Street 

Jackson, Term. 



f . J. ANDERSON 4 CO, 

$boe$ and Rats 

113 East Main Street, 
Jackson, Tenn. 



size boiler ; when browned put in meat ; keep turning meat till 
brown; then add a little water. Let cook three hours. Care 
must be taken not to let it burn. — Mrs. H. J. Yandenbrook. 

Broiled Steak. — Have frying pan very hot (but not a particle 
of grease), and lay the steak in, and when well seared over, 
turn the other side. When sufficiently cooked, put it on a warm 
platter ; season both sides with salt, pepper and butter, garnish 
with lemon, parsley, lettuce or watercress. — Tennessee Cook 
Book. 

To Broil Steak. — Select a good porter house or sirloin about 
an inch thick. Trim off the fat and throw it into a hot skil- 
let. Put steak on and let remain on one side only long enough 
to sear it and turn. Turn every few seconds till done to taste. 
Have platter hot with lump of butter in it. When steak is done 
dip in this butter and turn over. Pour over the steak what 
gravy there may be in the skillet and send at once to table. — 
Mrs. J. E. Ryley. 

Beefsteak. — Have frying pan very hot, rub over the bottom 
with butter, then place steak or chops in it, turning often until 
cooked through. Take up on a warm platter and season both 
sides with salt, pepper and butter. Serve hot. 

Beefsteak and Onions. — Broil steak in the usual way; have 
ready in a frying pan a dozen onions cut in slices and fried 
brown. Dish your steak and lay onions thickly over the top. 
Cover and let stand five minutes and serve hot. 



38 HOW WE COOK IN TENNESSEE. 



Fried Steak. — Pound steak, pepper and salt it, then lightly 
dip it in flour, both sides, fry in hot lard, browning both sides. 
When done take out steak, add a little boiling water, then 
sprinkle dry flour in it, stirring constantly. Pour over the 
steak and serve hot. 

Fried Beefsteak — No. 2. — Sirloin steaks are much the best for 
frying or broiling. Lay the steak in a frying pan of hot lard 
or butter, after it has been dredged with flour and well sprin- 
kled with pepper. Turn it frequently, until both sides are 
brown. When nearly done, sprinkle with salt. If onions are 
desired, slice enough of them to cover the steak and fry with 
the meat. After taking the meat out, add a cup of boiling 
water and thicken with brown flour for gravy. 

Mock Duck. — Take a good round steak. Make a stuffing of 
mashed potatoes and onions, well seasoned with salt, pepper 
and butter. Place in the center of the steak, fold over and sew 
or tie. Place in a pan with some water and several lumps of 
butter. Place upon the top of the meat several slices of break- 
fast bacon. Baste often and roast a rich brown. 

Hamburger Steak. — Take one pound of round steak without 
flat or stringy pieces ; grind it up fine ; season with pepper, salt 
and a little onion. Make into cakes as large as a biscuit, but 
flat. Have ready a frying pan with hot lard, or butter is bet- 
ter. Fry the steak brown. Garnish with celery and two or 
three slices of lemon on the meat. 

Creole Steak. — Make a sauce of half can of tomatoes seasoned 
highly with pepper and salt, and run through a colander after 
it is cooked, to remove seed; pour over nice broiled steak and 
let cook a moment; garnish with sliced lemon. — Mrs. James 
Pope. 

Frizzled Beef. — Cold roast beef may be sliced very thin. 
Have ready hot frying pan with a lump of butter in it. Put the 
sliced beef in it, allowing to remain a moment, then turn and 
brown the other side. This is very appetizing. 



HOW WE COOK IN TENNESSEE. 39 



Boiled Beef Tongue. — Wash a fresh tongue, and just cover it 
with water in a pot ; a cupful of salt will do for three tongues 
if you have that number to boil; add a small red pepper and 
cloves; as water evaporates add more water so as to keep 
tongue nearly covered till done — when it can easily be pierced 
with a fork. Skin it and set away to cool. Slice very thin. — 
Mrs. H. R. Lancaster. 

To Cure a Dozen Tongues. — Soak the tongues one hour in 
cold water to extract the blood. Cut off most of the root. Mix 
one-quarter of pound brown sugar, one pint salt. Put the 
tongue with this and put them in a tight barrel. Make a 
pickle that will bear an egg; when cold pour over them; turn 
them every three days ; then smoke them two days and hang up 
in a dry place, boil and skim the brine and it will do for a round 
of beef. 

Roast Beef. — The sirloin is the best piece of beef for roasting. 
Rub over the meat a little lard and put in a covered baking pan 
with some water in the pan. When half done sprinkle with 
salt, pepper and flour; see that the water does not all boil out, 
and add more if necessary. To make gravy, take out the meat, 
thicken the juice in the pan, season with pepper and salt to 
taste. Serve gravy iu a gravy dish. 

Roast Beef. — The sirloin is the best piece of beef for roast- 
ing. Rub over the meat a little lard, and put in a baking pan 
with the bone side down. When half done, sprinkle with pep- 
per, salt and flour, and baste frequently with the drippings. To 
make the gravy, remoA'e the meat, and if there is not sufficient 
juice, add a little water and thicken with flour; season with 
pepper and salt to taste. Serve the gravy iu a gravy dish. — 
Gulf City Cook Book. 

Scalloped Beef. — One pint cooked beef chopped fine, season 
with salt and pepper, stir in three eggs lightly beaten, two 
tablespoons of stock or milk, one tablespoon melted butter. 
Bake in muffin rings for twenty minutes. 



40 



HOW WE COOK IN TENNESSEE. 



Cold Roast Warmed with Tomatoes. — Cut up an onion and fry 

in a pot with two tablespoons butter, and when it begins to 
brown pour in a quart can of tomatoes (mash them) and one 
pint water, cut up one and one-half pounds cold meat in slices 
and drop them in. Season with salt, black pepper and a pod 
of red pepper. If necessary thicken the gravy. 

Beef Cakes. — Cut enough meat from your cold roast of beef 
to make on pint when put through a meat cutter, with two 
small onions. Add to this two tablespoonfuls of tomato catsup, 
one cup of fine bread crumbs and one-half cup of gravy. Mix 
thoroughly and mold into cakes: sprinkle with bread crumbs 
and bake to a delicate brown. When cold, arrange on a large 
platter, pour a tablespoonful of mayonnaise over each and stick 
a spring of parsley in the center of every cake. 

Corned Beef Hash. — When you have tired of having corned 
beef sliced thin and served cold, try this method of preparing 
the scraps for serving hot : Put the cold meat through a meat 
cutter, and to one cupful of meat add two cupfuls of cold boiled 
potatoes, also chopped fine. Mix in one teaspoonful of dry 
mustard and a little pepper. Put a piece of butter the size of a 
walnut in the frying pan, and when melted put in the hash, 
pressing it down smoothly all over the pan. Pour in hot water 
enough to moisten it slightly and let it cook slowly without 
boiling until nicely browned on the bottom. Turn it out on a 
platter, garnish with slices of pickled cucumber and serve hot. 

German Hash. — One can salmon, three large Irish potatoes, 
mash well together the salmon and potatoes, mix in butter, salt 
and pepper to taste. Shape into a loaf and bake. Use with a 
sauce made as follows : One cup milk, two hard boiled eggs 
chopped fine. Add butter, pepper and salt to taste. 

Creole Roast. — Use a rump roast of not less than four or five 
pounds. Boil as a pot roast with two teacups water. Add half 
can of tomatoes, seasoned highly with pepper, salt and a little 



HOW WE COOK IN TENNESSEE. 



41 



onion. Acid slices of lemon just before taking it up. — Mrs. 
James E. Pope. 

Beef Loaf. — Two pounds steak ground, one teaspoon black 
pepper, half teaspoon red pepper, one dessert spoon of salt, half 
teaspoon of celery seed, enough chopped onion to season. Mix 
together with cracker crumbs. Roll in a long loaf. Bake in a 
pan with a little water and butter size of egg. Baste well when 
cooking. Garnish with parsley and serve with a tomato sauce. 
— Miss Pattie Crook. 

Meat Loaf. — Grind one pound round steak, chop half of an 
onion fine, butter the size of egg, salt and pepper to season and 
make a loaf with your hands, put in a pan, sprinkle with bread 
crumbs and pour in it one egg that has been beaten enough to 
mix it. Pour a cup of water around the loaf and bake in a mod- 
erately warm oven till brown and well done. — Mrs. I. B. Tigrett. 

Beef Loaf. — Three pounds lean beef and quarter of a pound of 
fat bulk meat ground together, three or four soda crackers, or 
one teacup bread crumbs, two eggs, small piece of butter, a bit 
of onion, one teaspoon salt, a dash of red pepper and a little black 
pepper. Mix all together, shape into a loaf. Use bread crumbs 
over it and put half pint of water in baking pan. Cook one 
and one-half hours. — Mrs. H. R. Lancaster. 

A Nice Breakfast Dish. — Slice cold roast beef, dip in a nice 
batter and fry in hot lard. 

Fried Beef Liver. — Liver is usually cut in thin slices ; trim off 
the skin around it, and pour over it boiling water, which closes 
the pores of the meat and seals up the rich juice of the meat. 
Salt and pepper and dredge with flour. If a few slices of 
breakfast bacon are first fried, the grease may be used to fry 
the liver in, and the bacon used to garnish the platter. Do not 
fry over too hot a fire, or it will be hard. Keep covered. 

Liver Fritters. — One pound calf's liver and two slices of salt 
pork or bacon; also one slice of onion. Cut all with fine plate 
of food cutter. Add salt, pepper, one tablespoonful of flour and 



42 



HOW WE COOK IN TENNESSEE. 



one egg. Mix thoroughly. Fry slowly in hot fat. — Mrs. Isaac 
Tigrett. 

Pot Roast. — Take piece of beef weighing five or six pounds, 
not too fat. Wash it and put in a pot with just enough water to 
cover it. Set over a slow fire and after it has stewed one hour, 
salt and pepper it. Stew until tender, adding a little onion. 
Take meat from the pot and pour the gravy in a bowl. Put a 
large lump of butter in the bottom of pot, dredge the meat with 
flour and return it to the pot to brown, turning it often to pre- 
vent burning. Skim the fat off the gravy. Pour the gravy in 
with the meat, thicken with flour wet with water, and pour 
gravy into a gravy dish. Serve the meat on a platter. 

Beef Heart. — Open the heart sufficiently to remove the ven- 
tricles, then soak it in water until the blood is discharged. Par- 
boil the heart until nearly tender. Prepare a dressing of 
bread crumbs and salt fat pork chopped fine; season with 
pepper, salt and a little chopped onion ; stuff the heart with the 
dressing and secure the opening with small skewers; cut thin 
slices of fat ham or bacon and lay in the pan with about two 
tablespoonfuls of hot water. Place the heart in the pan and 
baste with the gravy until done ; serve hot. — Mrs. H. J. Vanden- 
brook. 

Beef Steak Rolls. — Prepare a good dressing as for chicken; 
take a round steak, pound it, salt and pepper and a few bits of 
butter ; roll the steak up tightly and tie closely ; spread two big 
spoons of butter over the steak after rolling, then wash it with 
a well beaten egg ; put water in a bakepan, lay in the steak so 
as not to touch the water and bake, basting often. If you have 
no rack to your bakingpan, you may easily make one by cutting 
a tin can up the side and laying it out flat ; then the roll may be 
taken out of the pan easily. A half-hour in a brisk oven will 
bake. Make a brown gravy and send to the table hot. 

Veal Cutlets. — Salt and pepper, then dip in beaten egg and 
cracker crumbs ; fry in hot lard. 



HOW WE COOK IN TENNESSEE. 43 



Veal Roast. — Select a thick roast ; salt and pepper it, sprinkle 
flour on top, put it in the bakingpan with sufficient water to 
roast it. Be careful not to put it in a very hot oven, and baste 
frequently ; make gravy to serve with it. 

Veal Stew. — Wash and cut up two pounds of veal; cut in 
pieces about three inches long; boil, taking off the scum as it 
rises ; salt and pepper to taste ; cut in quarters six Irish potatoes, 
but do not add them until the veal is almost done, as they 
must not cook mealy; add a heaping table spoon of butter, with 
a little flour rubbed in. 

Veal Loaf. — Three pounds raw veal chopped or ground very 
fine, butter size of egg (or more), three eggs, three tablespoons 
of milk, four pounded crackers, one teaspoon black pepper, 
tablespoon salt, mix well together and form into a loaf. Put in 
baking pan on a rack, add warm water ; bake two and one-half 
hours, basting frequently. Serve cut in thin slices. 

Veal Loaf. — Cover a knuckle of veal with cold water, boil 
quickly, skim and add one teaspoonful of salt, one onion and 
a little cayenne. Let simmer until very tender, and the liquor 
reduced to one-half pint. Eemove the meat, strain the liquor 
and season with salt, pepper and thyme. Put the meat through 
a meat cutter, add two or three tablespoonfuls of cracker meal 
and the meat liquor ; mix thoroughly and put into a meat pan. 
Stand in a cool place, serving it sliced cold, garnished with 
parsley and slices of lemon. 

Pressed Veal. — Chop veal fine, while hot, in meat cutter, re- 
moving bones; retain the gelatinous matter, season with pep- 
per, salt and curry powder, place in mold, press with weight. 
Cut in thin slices for lunch or tea. 

Veal or Meat Pie. — Cut veal into three inch pieces, put in 
saucepan with water to cover, and when tender, season with 
salt, pepper, a little flour and a generous amount of butter. 
Line a baking dish with good pastry; pour the stew in, cover 
with pastry, make an incision in the center; bake until the crust 



44 



HOW WE COOK IN TENNESSEE. 



is brown ; two or three slices of bacon or salt pork improve the 
flavor. Cold pork makes a nice pie of this kind. 

Roast Mutton. — A roast of mutton or lamb should be rubbed 
with pepper and salt and sprinkled with flour. Put in a cov- 
ered pan on a rack, adding a pint of water, and when neces- 
sary add more water. Let cook till a nice brown. Cut Irish 
potatoes in quarters and cook them half hour in the same pan 
with the mutton, and garnish the dish with them. Serve the 
gravy in a bowl. 

Hashed Mutton. — Cut thin slices of cold mutton, fat and 
lean, flour these, place in a saucepan with a small onion, sliced, 
and some of the mutton gravy. Cook until the onion is done. 
Serve in covered dish. 

Breaded Lamb Chops. — Carefully trim the chops, and after 
sprinkling salt and pepper over them, dip them in melted but- 
ter, and let it cool on them. Have ready the yolks of two eggs 
well beaten; dip the chops in this, and sprinkle thickly with 
finely grated bread crumbs. Let them broil over a clear fire. 
Add one teaspoonful of lemon juice to the gravy, and garnish 
with lemon sliced very thin, and curled parsley. 

Lamb Stew. — Cut cold lamb into two or three inch squares, 
add some of the broth; cut up a few Irish potatoes and mince 
a little onion; season with butter, pepper and salt; add warm 
water, if necessary, for the gravy, and thicken with a little flour. 

Baked Chicken. — Wash well with cold water, then pour boil- 
ing water over it, and into the cavity. Rub the latter with salt 
and pepper and fill with a dressing made of bread crumbs or 
toasted bread rolled fine, seasoned with salt, pepper, onion and 
butter. Rub the chicken well with butter or lard, sprinkle 
pepper and salt over it; bake in a covered bakingpan about 
three hours, with water enough to steam it well. Brown nicely. 

Fried Chicken. — Cut off the wings and legs, cut breast in two 
and also back. Wash well and throw into weak salt water, to 
extract the blood. Let it remain half hour or more. Drain 



HOW WE COOK IN TENNESSEE. 



45 



off water and dry with clean towel; half hour before dinner lay 
on a dish, sprinkle salt over it and dip in flonr on both sides. 
Have ready in frying pan some hot lard, in which lay each piece. 
Cover closely and fry brown on one side, then turn each piece. 
Do not put on the hottest part of the stove as you want it to 
cook all the way through and not scorch. After taking out 
pieces as they are brown, make the gravy by sprinkling sifted 
flour in the frying pan, allowing it to brown before hot water 
is added ; stir quickly ; half cup milk may be added. Pour into 
the dish, but not over the chicken. The dish may be garnished 
with small squares of pastry fried in hot grease, three inches 
long and two inches wide. 

Boiled Chicken. — For boiling, choose a fat fowl. Fill the 
breast with forcemeat, or stuffing, and tie carefully round the 
body, or secure by sewing, which should not be removed before 
sending to the table. Put it in hot water, and boil gently till 
done. Serve with drawn butter sauce, in which three or four 
hard boiled eggs have been chopped. This sauce can be made 
ornamental by chopping one boiled beet fine, and mixing with 
it. Pour part of the sauce over the chicken, to garnish it, and 
put the remainder in a sauce boat, to be served out as dished. 

To Boil a Hen. — Never cook chicken the same day it is killed. 
Put the hen in a domestic bag in a pot of hot water, 
adding salt to the water. Have a saucer in bottom of pot to 
keep it from scorching. Add more hot water as it boils down, 
keep covered. Cook about three hours. Take out the hen and 
skim off the richest of the liquor. Add this to one pint or less 
of thickened milk. Carve the chicken and pour over it this 
gravy, to which has been added three hard boiled eggs nicely 
sliced. The water in which chicken was boiled may be used as 
soup stock next day. 

Broiled Chicken. — Prepare chickens by cutting open the back, 
soak half hour in cold water, then rub with salt, and place 
them with skin down, in a skillet greased with hot lard or but- 



46 



HOW WE COOK IN TENNESSEE. 



ter. A weight (a flatiron will do) should be placed on them to 
make them flat. Turn often, replacing the weight. Cook about 
half hour, if chickens are large; when done pour melted but- 
ter and pepper over them and serve hot. 

Broiled Chicken. — Cut the chicken open through the back- 
bone ; have an iron skillet pretty hot, and a teaspoon of lard to 
prevent chicken from sticking; place a tin plate on top and an 
iron on top of that ; set back on a cooler part of the stove and 
let it broil slowly, turning when brown ; take up when done and 
put on hot platter with salt and pepper sprinkled over and 
melted butter poured over; garnish with small crisp lettuce 
leaves. 

Broiled Chicken on Toast. — Broil the usual way, until well 
done. Lay slices of buttered toast on a platter and take the 
chicken up over it. Add to the gravy in the pan part of a cup 
of cream, or milk ; thicken with a little flour and pour over the 
chicken. This is considered excellent. 

Smothered Chicken. — Split chicken down the back and break 
breast bone to make it lie flat. Put a piece of lard size of egg 
in a skillet; let it get very hot, then put the chicken in, inside 
down; cover closely and let remain a minute or two, then pour 
in boiling water. Do not fill the vessel more than half full, 
and if the water boils out replenish till the chicken is tender. 
Then dredge with flour and add butter, baste thoroughly with 
the gravy after butter is melted; put in hot oven and bake 
quickly, basting several times. 

Escaloped Chicken. — Make a cream sauce. Put a layer of 
the sauce in a baking dish, then a layer of the canned chicken, 
cut fine, then a layer of crumbs, then sauce, and so on until 
the dish is full, having crumbs and butter on top. Bake in a 
moderate oven till brown, sprinkle with grated cheese and chop- 
ped parsley and serve at once. 

Minced Chicken a la Creme. — Make the cream sauce and sea- 
son to taste. Add a can of cold chicken, but not chopped. 



HOW WE COOK IN TENNESSEE. 47 



Serve on toast or in a deep platter. A favorite breakfast dish. 

Chicken Saute. — Cut up a can of chicken and pound the 
pieces with the potato masher till they are flat. Dust with salt 
and pepper, dredge with flour and fry, very slowly, in plenty of 
butter. Serve around a mound of mashed potatoes or green 
peas. 

Chicken Stew. — Cut up chicken as for frying, and put in a 
deep vessel covered with cold water; let boil, adding salt when 
partially done; when it is sufficiently boiled, add a generous 
amount of butter, salt and pepper to taste, and mix flour with 
the butter to thicken the right consistency; a little chopped 
onion (about one teaspoonful) is quite an addition. If dump- 
lings are wanted, add them about half hour before taking up 
the stew. Take biscuit dough, roll very thin, cut three inches 
long and two inches wide and drop them in. — Tennessee Cook 
Book. 

Creamed Chicken. — Cut up fowl in dice. Make a cream 
dressing of one pint milk, tablespoon butter rubbed in with 
teaspoon flour ; salt and pepper to taste ; let dressing come to a 
boil, thicken, add chicken ; if necessary add more cream to thin 
the dressing. Creamed chicken on toast is a nice breakfast 
dish. 

Creamed Chicken. — Boil the fowl and bone it; cut the meat 
into cubes; make a cream dressing of one pint of nice cream, 
tablespoon of butter and flour ; beat two eggs into the cream and 
cook. Stir in the chicken and half pint of the water in which 
it was boiled; add one can mushrooms and let cook a few 
minutes. Just before serving add a wineglass of sherry. — 
Eleanor Freeman Lancaster. 

Chicken Timbals. — Chop chicken and a few mushrooms, and 
cover with cream dressing. Break two eggs; beat yellows in 



COOK WITH GAS 



48 



HOW WE COOK IN TENNESSEE. 



with chicken and dressing, and then add beaten whites very 
lightly, and put on in timbal shells to steam. Serve with 
cream dressing. 

To Make Fish Timbals. — Use fish instead of chicken and serve 
with tomato sauce. To make this sauce take piece of butter 
size of an egg; put on fire in skillet with a half of an onion 
chopped fine ; let brown and then pour a can of tomatoes in and 
let simmer. Add chopped olives and season very highly. — 
Mrs. C. N. Harris. 

Jellied Chicken. — Boil a fowl or large roasting chicken until 
tender, putting it over in cold water and letting it cook very 
slowly. Eemove the skin, and cut the meat into neat pieces of 
nearly uniform size. Strain and clear the liquor in which the 
chicken was boiled, season it well, and add to it gelatine in the 
proportion of one tablespoonful of this to one pint of the 
liquid. The gelatine must first be soaked in cold water. Put a 
layer of chicken into the mold, arranging between the pieces 
of chicken slices of hard boiled egg, stoned olives and capers. 
Pour a little of the partially formed jelly you have made from 
the liquor over this, put in another layer of chicken, more jelly, 
and continue until the mold is filled. Set on ice until cold and 
hard, then turn out on a flat dish. — Cooking Club. 

Jellied Chicken. — Boil until tender in enough water to cover 
one chicken. Eemove when done and let water boil down to 
one quart. Cut the meat into small pieces. To the water add 
three-fourths of a box of gelatine soaked in a little cold water, 
one tablespoonful of Worcestershire sauce and salt and pepper 
to taste. Slice one hard boiled egg, add to the chicken and pour 
over the strained liquor. Mix well and put into a square mold. 
Set in a cool place to harden. — Miss Flournoy. 

Chicken Terrapin. — One cold chicken, one sweetbread, one cup- 
ful cream sauce, two eggs, wine glass of sherry. Chop chicken 
and sweetbread moderately fine, season with salt and pepper to 



HOW WE COOK IN TENNESSEE. 



49 



taste. Add the cream sauce, eggs and wine. Bake ten or 
fifteen minutes. — Miss Guy Leeper. 

Chicken Patties. — Mince fine cold chicken. Season with pep- 
per and salt and a little onion. Moisten with chicken gravy or 
cream sauce, fill scalloped shells lined with pastry and sprinkle 
bread crumbs on top. Put tiny pieces of butter over each one, 
and bake brown in a hot oven. 

Chicken Pie. — Cut up chicken, stew till tender, season, and 
thicken the gravy. Line the sides and bottom of pan with rich 
biscuit dough; put in the chicken, add a few lumps of butter, 
pepper and salt if needed. Pour over the gravy and cover with 
crust. 

Chicken Pie. — Divide the chicken into pieces at the joints, 
boil until partly done, or about twenty minutes, then take it 
out, fry two or three slices of fat salt pork and put in the bot- 
tom, then place the chicken on with one cup of water, two 
ounces of butter, one teaspoon of salt, pepper to taste and cover 
the top with a light crust, the same as for rich biscuit, making 
an incision in the center to allow steam to escape. Bake in 
an oven that is hotter at the top than at the bottom and when 
well risen and brown cover with a paper or the crust will burn 
before the pie is baked through. Remove fat from the water in 
which the chicken was boiled, thicken with a little flour, season 
to taste, add one cup good cream and when the pie is done pour 
this gravy through the holes of the crust. 

Chicken Pot-Pie. — Cut up a chicken at the joints — -as for fry- 
ing. Make a rich dough or crust ; place in the bottom of a pot, 
or large saucepan, a layer of the chicken, pepper, salt, bits of 
butter, and strips or squares of the dough; then place another 
layer of chicken, and put over all a crust of the dough in which 
an opening is left to pour a little water as the pie becomes too 
dry. Cover the pot closely, and cook about an hour and three- 
quarters. 

Turkey Scallop. — Make a good gravy of the turkey carcass 



50 



HOW WE COOK IN TENNESSEE. 



and bits of skin, covering it with cold water and cooking down 
slowly until the liquid is reduced one half. If the remains of 
the stuffing go into it no other seasoning will be needed, prob- 
ably. Strain the liquor, and put with it the beaten yolks of 
three eggs. Turn into this your turkey meat cut into small bits, 
put all in a pudding dish, cover with crumbs and bits of butter, 
and bake. 

Baked Turkey. — Choose a plump turkey of nine or ten 
pounds. Pick it without scalding, removing each feather care- 
fully; then pour over it boiling water to plump it, after which 
singe with a piece of lighted writing paper, so that no particle 
of down remains. Wash thoroughly inside and out, wipe dry, 
rub with salt, and let remain over night, or longer. When 
ready to cook, rinse thoroughly and rub inside and out with 
salt and pepper. Place on the rack in a covered baking pan, 
and add some hot water. Rub the outsides of the turkey with 
lard to prevent blistering. 

Turkey Dressing. — Equal parts of biscuit crumbs and egg 
bread mixed, using a little lard, pepper, salt and onion to 
taste, with just enough water to moisten. 

Oyster Dressing for Turkey. — One pound bread crumbs, two 
stalks of celery chopped, half pound melted butter, salt and 
pepper to taste. Add two quarts oysters strained from liquor, 
and enough liquor to moisten crumbs. 

Dressing for Fowls. — Boil a quantity of rice until the grains 
stand. Let it cool, chop a large stalk of celery into this, add a 
cup full of nuts and two eggs. Mix well and use. — Mrs. J. F. 
Hirt. 

Dressing for Fowls. — Make half and half of meal egg bread 
and stale light bread, a little onion, butter, pepper and salt. 
Moisten well with cream or hot water. 

Mince Meat— One cup of cooked meat, one and one-half cups 
of raisins, three cups of apples, all chopped in food cutter. One 
and one-half cups of currants, one and one-half of brown sugar, 



HOW WE COOK IN TENNESSEE. 



51 



half a cup of molasses, one cup of meat liquor, two teaspoon- 
fuls of salt, two of cinnamon, half a teaspoonful of mace, half 
a teaspoonful of cloves, one lemon (grated rind and juice), 
one cup of citron cut in slices, two cups of best cider and half a 
cup of suet chopped fine in food cutter. Mix well together and 
cook in porcelain kettle until the apples and raisins are soft. 
If desired add half a cup of best brandy after the mince meat 
is cooked. 

Mince Meat. — Six pounds raisins, three pounds currants, six 
pounds apples chopped fine, three pounds suet, two tablespoons 
powdered cinnamon, four lemons, ten pounds sugar, one pound 
citron, three tongues, three pints brandy, four pints wine. 
This makes a large quantity. 

Mince Meat. — Four pounds tender beef well done, three 
pounds suet, eight pounds chopped apple, three each of raisins 
and currants, six pounds brown sugar, two pounds citron, the 
grated yellow rind, juice and pulp of two large oranges, the 
grated rind and juice of four lemons, one ounce cinnamon, 
quarter ounce each of cloves, mace and allspice, four nutmegs 
grated, one quart madeira wine, one pint good brandy, one cup 
each of strawberry, raspberry and quince preserves. Chop 
suet and beef fine, mix with plenty of salt to remove fresh 
taste. To this add apples, sugar, fruit, then the liquor in which 
the spices have been steeped. When ready to use more liquor 
may be added to taste. 

Mince Meat. — Two quarts boiled beef, two pounds suet 
chopped fine, six pounds apples, four pounds raisins, five 
pounds sugar, one and one-half pounds citron, one quart mo- 
lasses, wine and whiskey to taste, two spoons each of cinna- 
mon, nutmeg, cloves, allspice,. ginger. — Mrs. Lucy Hosford. 

Brains. — First throw in cold salt water to rid them of blood. 
Take off the outer membrane carefully. Put in stewpan with 
water enough to cover, adding one teaspoon salt, boil one- 
quarter hour or less. Pour brains through a colander to drain 



52 



HOW "WE COOK IN TENNESSEE. 



off water. Now put a small spoon of lard in frying pan and 
when hot put in the brains, mash thoroughly and when they 
begin to cook dry, add lump of butter, salt and pepper and 
three eggs or more if preferred. Scramble very dry and serve 
hot. 

Fried Brains. — After brains are cleaned and boiled cut them 

into pieces, dip in meal and fry in hot grease. Very fine. 

Brain Fritters. — After washing and ridding the brains of 
fibres and skin, drop them into boiling water and cook gently 
for fifteen minutes, then throw into ice cold water. When they 
are stiff and white, wipe and mash them to a batter, seasoning 
with salt and pepper. Beat into this one egg, half cup milk and 
two or three tablespoons of prepared flour. Fry a little in the 
boiling fat, before venturing more: drop in by tablespoon, fry 
quickly; shake in a heated colander to free them of fat and 
serve very hot. They are nice. — Marion Harland. 

Baked Hash. — Chop or grind cold meat very fine, have one- 
third as much bread crumbs or cold creamed Irish potatoes, 
half cup sweet milk, two eggs, salt and pepper, a little onion, 
tablespoon butter, mix all together, and if too dry, add hot 
water or milk, put bread crumbs on top and bake in a greased 
bowl. — Mrs. H. R. Lancaster. 

Baked Hash. — To one teacup of ground meat, use one beaten 
egg, butter size of walnut, half cup sweet milk, salt and season 
highly with pepper. Bake in greased pan until brown. Serve 
from pan. — Mrs. J. L. Xelson. 

Dry Hash. — Take cold fresh meat of any kind that has been 
previously cooked; cut very, very fine; mix with two boiled 
Irish potatoes well mashed, one egg, one onion minced fine. 
Season with pepper and salt. Put into a dish and bake. 

Hash with Gravy. — Cut up your cold meat in pieces half an 
inch thick ; put it to stew with half a pint of water, one onion, 
one Irish potato chopped fine, one tablespoonful of lard, one 
tablespoonful of flour, pepper and salt to taste, and a little but- 



HOW WE COOK IN TENNESSEE. 



53 



ter. Cook until the potato and onion are done. Serve with the 
gravy. 

Sweetbreads. — Pour boiling water over them and remove 
skin; parboil and cut into dice; make a dressing of rich milk 
and butter, with a little flour rubbed in ; salt and cayenne pep- 
per; when it thickens, add the sweetbreads and spread over 
slices of toast. 

Rissoles of Sweetbreads. — Boil and blanch three fine sweet- 
breads, mince fine with food cutter, fine plate; also pulverize 
crumbs until you have one-third as much as you have meat. 
Season with pepper, salt, a little nutmeg, and two beaten eggs ; 
work and beat smooth, roll into long balls; flour these well. 
Have a little gravy in a saucepan, well seasoned, add as much 
drawn butter. When it boils put in the rissoles, a few at a 
time, cook ten minutes. Drain off the gravy, put rissoles care- 
fully on a hot dish, pour the gravy upon a beaten egg, heat to 
thickening, pour over the rissoles. 

Stuffed Peppers. — First take the seed out of peppers and 
allow them to soak in salt water ; prepare a stuffing, using any 
cold meat ground fine, and season with salt, pepper and a bit 
of onion. If too dry, add a little warm water; use bread 
crumbs and one or two eggs in stuffing, putting dry crumbs on 
top. Set in a pan, adding a little water, and cook in the oven 
half hour. If ham is used, add some other kind of meat with 
it, as it makes it better. Peppers are very nice stuffed with 
stewed brains, nicely seasoned with milk, salt, pepper and a 
little bread crumbs, if too wet. — Mrs. John Freeman. 

Stuffed Green Peppers. — Cut the stem ends from six peppers, 
remove the insides with a sharp knife, scald for five minutes 
and drain. Mix thoroughly one cup of bread crumbs, three 
tablespoons of melted butter, one cup of cooked meat or fish, a 
little salt and milk or stock to moisten slightly. Fill the pep- 
pers, place in a buttered pan with half a cup of hot water and 



54 



HOW WE COOK IN TENNESSEE. 



bake slowly half an hour. Serve with a cream sauce poured 
around, and garnish with triangles of buttered toast. 

Chili-Con-Carne. — Three dozen large chili peppers, carefully 
washed and the stems removed; put them into a saucepan and 
pour over them a pint of boiling water, and let them boil until 
thoroughly soft; then mash through a wire sieve. Chop one 
large onion and six cloves of garlic very fine and put into a 
saucepan with three pounds of nice tender beefsteak chopped 
fine, and two tablespoonfuls of lard; let these ingredients fry 
until well done, then add salt to taste and stir in the chili 
peppers and let the whole simmer over a slow fire for an hour, 
stirring occasionally. Several bay leaves were boiled with the 
peppers before straining. 

To Prepare Frog Legs. — The hind legs of large frogs are the 
only parts used. The bodies are separated in the middle, and 
the legs are skinned. The flesh of the legs is white, very ten- 
der, and somewhat resembles that of poultry. After the frog's 
legs are skinned, wash them well in cold water, put them over 
the fire in salted boiling water, and boil them for five minutes; 
then throw them into cold water to cool. This process is called 
blanching, and must always be done if the flavor is to be con- 
sidered. After the legs are blanched they may be fried or 
broiled according to any recipes for frying or broiling fish. 

Fricassee Rabbit. — Cut into joints, soak in salt water half 
an hour. Put into a saucepan with one quart cold water, piece 
of onion, half a nutmeg, piece of red pepper, quarter pound 
salt pork cut in small pieces. Cover and stew till tender. Take 
out rabbits and keep warm. Add to the gravy cup of milk, a 
tablespoon of butter, and a thickening made of tablespoon of 
flour and milk. Boil up once and pour over rabbits. Juice of 
lemon may be added if desired. 

Fried Rabbit. — Put in boiling water and let boil ten minutes, 
drain it and when cool cut into joints, season with salt and 
pepper, roll in flour, or egg and bread crumbs, and fry over a 



HOW WE COOK IN TENNESSEE. 



55 



moderate fire. Add milk to gravy, thicken with flour, pour 
over rabbit. Garnish with lemon. 

Broiled Squirrel. — Wash nicely, and put in a meat pan, 
salt and pepper and place a lump of butter over and a little 
water in the pan. Cook it inside the oven, on the upper rack, 
until tender, basting often. If they are not very tender parboil 
first. 

Stewed Squirrel. — After the squirrels are washed nicely, cut 
them up and put them on with water enough to cover them. 
Season with salt, pepper and butter; thicken with flour before 
serving. 

Roast Goose. — The goose is best if four months old. It should 
be killed twenty-four hours before cooking. 

Dressing". — Three pints bread crumbs, six ounces butter, 
chopped onion, teaspoon each of pepper, salt and sage. If not 
fat put a slice of fat meat on breast, Place in baking pan with 
water and baste frequenty. When nearly done baste with but- 
ter and a little flour. When done take from pan, pour off the 
fat and to the brown gravy add chopped giblets and thicken 
with flour. Apple sauce and onion sauce accompany roast 
goose. 

To Roast a Goose. — Make a stuffing of bread, butter, salt, 
pepper, sage, thyme and onions : it will require but little but- 
ter, as geese are generally fat ; wash it well in salt and water, 
wipe it, and rub the inside with salt and pepper. A common 
sized goose will roast in an hour, and a small one in less time ; 
pour off nearly all the fat that drips from the goose, as it will 
make the gravy too rich. Make hash gravy of the giblets the 
same as for turkey. 

Ducks. — Wild ducks are generally cooked without stuffing; 
and for those that like them rare, fifteen or twenty minutes will 
be long enough; for common ducks, a stuffing should be made 
the same as for a goose, they will roast in half an hour. Cur- 
rant jelly and apple sauce should be eaten with ducks and 
geese. 



50 



HOW WE COOK IN TENNESSEE. 



W. M. Luter & Co. 
Ttoe Points Druggists. 

Have everything to 
be found in a first- 
class Drug Store. 

Delicious Tee Cream ana Sherbets 

Tel. 140. 



C. N. Whitlow & Co. 

Agents for 

The Ladies Home 
Journal Patterns. 

A Guide Chart Free with each Pattern. 

New Patterns Received 
Twice a Week. 

Prices 10c and 15c Each. 



Roast Duck. — Prepare duck for roasting. Use the following 
stuffing. Chop fine and throw into cold water three good sized 
onions ; large spoon sage, two tablespoons bread crumbs, butter 
size of walnut, salt, pepper and onions drained. Mix well to- 
gether and stuff the duck. Bake one hour. 

Canvasback Duck. — After dressing the duck in the usual 
way by plucking, singeing, drawing, wipe it with a wet towel, 
truss the head under the wing; place it in a drippingpan, put 
it in the oven, basting often, and roast half hour, or more, if 
preferred real done. Place it when done on a hot dish, season 
well with salt and pepper, pour over it the gravy it has 
yielded in baking, and serve hot. 

To Broil Birds. — Broiling is the favorite way for cooking 
game, for which allow from ten to forty minutes, according to 
size; butter well and serve hot on hot dishes. Serve with jelly. 
Garnish with lemon slices, Saratoga potatoes or watercresses. 

Parboil till tender, using as little water as possible, and have 
only enough in the vessel after the birds are tender to make 
gravy. Then add butter, a little vinegar and pepper, put in- 
side a hot stove and baste frequently till brown. 

Broiled Quail. — Broil quails exactly as a chicken (see page 
45), or place on a gridiron over a bed of hot coals; watch care- 
fully or they will burn before they are done through. Serve 
with drawn butter, each bird on toast. 

Roast Quail.— Wash in soda water, then in clear water; put 



HOW WE COOK IN TENNESSEE. 



57 



into a dripping pan, with a little water ; sprinkle with salt and 
pepper and dredge them with flour ; lnmps of bntter on top and 
around them; make brown gravy. 

Stewed Pigeons. — Carefully pluck half dozen pigeons; singe 
them, wipe with a wet towel and cut off the heads and feet; 
in drawing them take care not to break the entrails ; save the 
hearts, liver and gizzards. Put two tablespoons of butter in 
a saucepan, let it get smoking hot, then put in the pigeons and 
brown them; when they are brown, dust over them a table- 
spoon of dry flour and move them about until the flour is 
brown; then cover them with boiling water. Season with salt 
and pepper and simmer them gently until tender. Meantime, 
shell enough young peas to fill a pint measure; if the pods of 
peas are not clean, wash them before shelling, but do not wash 
the shelled peas. When the pigeons are tender, put the peas 
with them, and continue to cook until the peas are just tender, 
then serve the pigeons in deep platter with the peas under them. 

Opossum. — Clean thoroughly and scrape it. Mix together 
bread crumbs, chopped onions, parsley, salt and pepper, and the 
liver chopped fine and a beaten egg. Stuff the body with this 
mixture. Sew it up and roast it. Baste often with salt and 
water to have it crisp. Dip a cloth in its own grease and rub 
it well. When done take up on platter and garnish with 
sprigs of parsley and sliced lemon, and put a baked apple in 
its mouth. 

Hot Tamales. — To one pint of finely ground boiled beef, add 
four tablespoons cayenne pepper; mix thoroughly. Put a 
tablespoon of this mixture into a shuck thickly sprinkled with 
corn meal and tie securely. When a number have been filled, 
drop them into the broth in which the beef was boiled, and add 
half dozen pepper corns. Boil until the meal is cooked. Serve 
in thin cases, as soon as taken from the fire. 



58 



HOW WE COOK IN TENNESSEE. 



EGGS. 

Eggs take the place of meat and are easily digested. They 
contain all the elements of the body and are capable of sup- 
porting life, which makes them quite a perfect food for lunch- 
eon, breakfast or supper. 

To Test Eggs. — Put them in water ; if the large end turns up 
they are not fresh. You can depend on any egg that will lay 
on the side in water and not float. 

Soft-Boiled Eggs. — Put the eggs in a large tin cup or any 
tin vessel. Pour boiling water over them and let them remain 
near the fire ten minutes. Do not let them boil. Eggs cooked 
this way are jellied throughout. 

Boiled Eggs. — Put eggs into boiling water. If you wish the 
whites set, boil two minutes; if you wish the yolks set, boil 
three minutes; if for a salad it will require ten minutes. 

Steamed Eggs. — Break an egg into an egg saucer, saucedish, 
or patty pan, salt very slightly, and steam until the white has 
just set. In this way, it will retain its shape perfectly, and not 
be mixed wih the few drops of water so annoying to invalids, 
and -so hard to avoid in dishing a poached egg from water. — 
Battle Creek. 

To Poach Eggs. — Break into a vessel of boiling water as 
many eggs as will cover the bottom; best not to touch. Let 
them cook until the whites are set. Take up with a perforated 
skimmer, pour melted butter over them, and dust with pepper 
and salt. They are nice served on toast. 

Poached Eggs. — Have one quart boiling water and one table- 
spoon salt in frying pan. Break eggs, one by one, into a 
saucer, and slide carefully into the water. Dash with a spoon 
a little water over the egg to keep the top white. Cook until 



HOW WE COOK IN TENNESSEE. 



59 



the white is firm and lift out with a perforated skimmer ; place 
on toasted bread. A tablespoon of vinegar put into the water 
keeps the egg from spreading. 

Fried Eggs. — Break eggs, one at a time, in a saucer, slide 
carefully into a frying pan of hot lard. As soon as the white 
has set turn over with griddle cake turner and take up at once. 
Sprinkle with salt. 

Scrambled Eggs. — Put tablespoon of butter in hot frying pan, 
tip around so that it will touch all sides of the pan. Have 
ready half a dozen eggs broken in a dish, salted and peppered, 
turn them (without beating) into hot butter; stir them briskly 
for five or six minutes until they are mixed. Be careful that 
they do not get too hard. 

To Scramble Eggs. — Break the eggs into a bowl, and stir in 
salt and pepper. Put a good piece of butter in a frying pan, 
and when it is hot pour in the eggs, stirring all the time ; a few 
minutes will be sufficient. Grated ham is an improvement. 

Egg Scramble. — Put one cup sweet milk in saucepan over 
the fire, add two tablespoons butter, with one tablespoon flour 
rubbed into it, and gradually stir till it thickens; then put in 
seven eggs and cook until done; season with salt and pepper 
and serve hot or on toast. 

Scalloped Eggs. — Hard boil twelve eggs or less. In the 
bottom of a well buttered dish place layer of bread or cracker 
crumbs, then one of eggs, bits of butter, pepper and salt. Con- 
tinue thus until the dish is full, using crumbs on top. Over 
the whole pour one cup milk; set in oven and brown nicely. — 
Mrs. C. C. McCall. 

Egg Toast. — Boil one teacup of milk, thickened with a little 
flour or corn starch, and one tablespoonful of butter; stir in 
your eggs that have been seasoned with salt and pepper, cook 
until the whites are set. Pour over buttered toast while hot. 

Eggs on Toast. — Dip well toasted bread quickly in hot salted 
water, then turn over it a poached egg. 



60 HOW WE COOK IN TENNESSEE. 



Omelets. — Put a lump of butter half the size of an egg in 
hot frying pan ; just as it begins to simmer pour in the omelet 
made as follows : Beat the whites to a stiff froth, with pinch of 
-salt added. Beat yolks very little in another bowl; add the 
whites, and lightly beat together, adding nearly a cup of milk 
last. Set in a moderately hot oven and allow to remain a very 
few minutes. It will be tough if it remains too long. Should 
be served at once. Grated ham may be added to the omelet 
for a change. 

Mexican Omelet. — Take about eight good-sized tomatoes, two 
red and two green peppers, four large onions; peppers and 
onions to be well chopped; season with one tablespoon butter, 
a little salt and red pepper; cook all together. About ten 
minutes before serving stir in four well beaten eggs. Whole to 
be cooked one and one-half hours in an iron skillet over a slow 
fire. Very fine. — Mrs. Alf. Ryley. 

Ham Omelet. — Beat six eggs light, white and yolks sepa- 
rately, then stir lightly together. Melt a tablespoonful of but- 
ter in a frying pan, season the eggs with salt and pepper and 
turn into the hot pan. Cook the omelet, shaking gently, that 
it may not stick, until "set." Spread with minced ham, fold 
over upon itself and transfer to a hot platter. 

Shirred Eggs. — Set in the stove till quite hot a baking dish. 
Melt in dish enough butter to cover the bottom. Break eggs 
in dish carefully, one at a time, sprinkle over with salt and 
pepper, and add tablespoon of cream for every two eggs. 
Cook five minutes. A very dainty dish. — Mrs. Sam Lancaster. 

Shirred Eggs. — Warm and butter well the muffin rings. Drop 
an egg into each cell, being careful not to break the yolk. 
Sprinkle a little salt and pepper on each, and cook in a moder- 
ately hot oven fifteen minutes. 

Deviled Eggs. — Chop sufficient cold cooked chicken to make 
half a pint; put it in a bowl, rub with a spoon and add one 
tablespoonful of melted butter, one of chopped parsley, a level 



HOW WE COOK IN TENNESSEE. 



61 



teaspoonful of salt, a saltspoonful of pepper and one raw egg 
well beaten. Hard boil twelve eggs; remove the yolks, rub 
them to a paste, and mix them with the chicken. Make this in 
balls the size of the yolks and fill each white. This will give 
you twenty-four halves of eggs with full sized yolks. Arrange 
these neatly on lettuce leaves on a platter and serve as a cold 
dish at luncheon. If you prefer the yolks may be flattened and 
two whites put together and rolled in tissue paper. These may 
also be served with mayonnaise dressing. — Mrs. Rorer. 

Rumbled Eggs. — One cup milk, one tablespoon butter, pinch 
of salt. Put in a pan. When it boils add eight eggs, all at 
once, and stir till done, being careful not to let them get too 
stiff. 

Stuffed Eggs. — Boil eggs twenty minutes. Remove the shells 
and cut carefully lengthwise; remove yolks and put whites of 
each egg together that they may not become mixed. Make a 
force meat of one cup cold meat chopped fine. If chicken be 
used, season with celery or parsley; if ham, with mustard and 
cayenne ; if veal, with lemon juice or horseradish catsup. Add 
salt, pepper, melted butter. Fill in the cavities level. Put 
halves together. — Mrs. Isaac Tigrett. 

Dressing for Stuffed Eggs. — One teaspoon of pulverized 
sugar, half teaspoon of salt and pepper, one teaspoon of must- 
ard, two teaspoons of vinegar, yolks of two eggs; cook until 
stiff, and just before using add one tablespoonful of cream. — 
Mrs. Lizzie Howard. 

A Delicious Breakfast Dish. — You will need the following ma- 
terials : One heaping pint bowl full of chopped cold boiled ham 
and four eggs. Break the eggs into a bowl, but do not beat 
them. Have the frying pan hot, and grease with a small lump 
of butter. Pour in the eggs and add the ham, with a little 
pepper, and stir constantly until done, which will be when each 
individual particle of the minced ham is coated with egg. The 



62 



HOW WE COOK IX TENNESSEE. 



eggs, not being beaten, bits of the white and yolk are seen when 
cooked. — Ladies' World. 

Cupped Eggs. — Put a spoonful of highly seasoned brown 
gravy into each cup; set the cups in a sauce pan of boiling 
water and when the gravy heats, drop a fresh egg into each 
cup ; take off the same pan and cover it closely till the eggs are 
nicely and tenderly cooked, dredge them with nutmeg and salt. 
Serve them in a plate covered with a napkin. 

Eggs for Breakfast. — Select a graniteware stewpan holding 
one quart. In it heat one pint of water to the boiling point, 
turn off the source of heat and lower into the water one egg 
taken from a refrigerator. Cover closely and let stand six 
minutes, when the egg will be soft cooked. By remaining in 
the water eight minutes the egg will be medium cooked. In 
order to insure uniform results, the conditions must not vary. 
The kind of kettle, the quantity of water, the number of eggs, 
and the temperature of the eggs and the water must be ob- 
served. — Dept. of Agriculture, United States. 

Eggs en Surprise. — Drain the syrup from a can of choice 
apricots. To two cups of syrup add the juice of two oranges 
and one lemon, and half a cup of sugar; set over the fire to 
become hot. Soften two level tablespoons of granulated gela- 
tine in half a cup of cold water, and turn into the hot liquid. 
Stir until the gelatine is dissolved, then strain through a cheese- 
cloth. Reserve half a cup and set the rest to cool in ice-water. 
Beat the whites of three eggs until dry. When the liquid mix- 
ture becomes cold and begius to thicken, add to it the beaten 
whites, and continue to beat (with the egg-beater) until the 
whole will hold its shape. Then with it form rounds on serving- 
dishes, and set half an apricot on each, to simulate a poached 
egg. Pour a little of the reserved syrup over the apricots, to 
glaze them slightly and exclude the air. and set aside in a 
cool place until ready to serve. This recipe will serve ten or 
twelve. — The Boston Cooking School. 



HOW "WE COOK IN TENNESSEE. 



63 



CHEESE, . 

The value of cheese as an article of diet, and more especially 
as a substitute for meat, is too little known and appreciated. 
Indeed, it is claimed that when fully ripe and in moderation it 
furnishes even more nutrition to the system than meat, and at 
one-fourth the cost. Being highly concentrated, cheese should 
not be eaten in undue quantities, and should always accompany 
some carbonaceous food. Bread or some form of wheat or 
similar grain is an excellent complement to cheese. Fresh, new 
cheese is more digestible if cooked. 

Welsh Rarebit. — One cup sweet milk, one cup cheese cut in 
bits, one heaping teaspoon butter, half teaspoonful dry mustard, 
two eggs, three crackers rolled ; put the cheese and milk in the 
skillet, stirring till it is thoroughly melted. Then add butter, 
mustard and eggs, and last the cracker crumbs. Serve imme- 
diately. — Mrs. H. R. Lancaster. 

Cheese Souffle. — Three eggs beaten separately, one pint of 
sweet milk, one cup of grated cheese, three tablespoons of flour, 
piece of butter size of walnut. Put cheese and milk on together 
stirring until the cheese is well melted; then add the butter 
and flour, mixed well with the eggs. Put in a pan or baking- 
dish; add lastly the well beaten whites. Bake thirty minutes. 
Serve immediately. Salt and pepper to taste. 

Cheese Souffle. — Boil one pint milk and four tablespoons of 
sifted flour rubbed smooth with a little cold milk and one spoon- 
ful butter, stirring constantly to prevent burning. Add to this 
two cups grated cheese, pinch of salt and cayenne pepper. Beat 
yolks of three eggs well, add them and stir in lightly the beaten 
whites. Turn the whole into a well greased baking dish; bake 



64 



HOW WE COOK IN TENNESSEE. 



in a moderate oven half hour. Serve at once. — Mrs. John H. 
Gary. 

Cottage Cheese. — Early in the morning take half gallon fresh 
buttermilk, set it on the stove and in a few minutes the whey 
will rise ; pour into a k bag and let drip most of the day. The 
cheese will be solid, but break it up well with a fork. Serve 
with cream, and pepper and salt, if desired. 

Cheese Ramakin. — Take one loaf of light bread, cut length- 
wise and place in a pan. Over the bread pour one and one-half 
cups of boiling sweet milk, well seasoned with salt, butter and 
pepper. Place in stove until thoroughly hot. Have the yolks 
and whites of six eggs well beaten, to that add two cups of 
grated cheese and let stand in a warm place until cheese and 
eggs are thoroughly mixed; pour this souffle over the bread 
and put in the oven to brown. Cut in blocks and serve while 
hot. — Mrs. J. E. Mercer. 

Scalloped Cheese. — Take three slices of bread, trim off the 
crust, and lay in a greased baking dish. Sprinkle on it one- 
quarter pound grated cheese and a little salt. Take four eggs 
and beat them well (not separately) and add to them one pint 
sweet milk. Pour this over the bread; put in the oven and 
bake a few minutes. A delicious dish. — Mrs. C. P. Black. 

Cheese Salad in Egg Cases. — Grate one-quarter of a pound of 
cheese and mix with enough salad dressing to make smooth and 
creamy. Shell and halve, cutting lengthwise, half a dozen 
hard boiled eggs, then remove the yolks. Fill the cavities with 
the cheese mixture. Put the yolks through a potato ricer and 
sprinkle on to~p the cheese, then dust lightly with salt. Serve 
on a bed of shredded lettuce. 

Cheese Toast. — Pulverize some dry cheese in food cutter; 
make some sliced toast, spread with butter while hot and then 
thickly with grated cheese. Place the slices in a hot oven; heat 
and serve immediately. 

Cheese Fondu. — One cup of cracker crumbs, one cup of milk, 



HOW WE COOK IN TENNESSEE. 



65 



one cup of chopped cheese, two eggs, whites and yolks, beaten 
separately, very light, stir all together and bake twenty minutes 
in a quick oven. Serve hot. 

Toasted Cheese. — Two well beaten eggs, one cup of sweet 
milk, one large cup of grated cheese, half cup of cracker 
crumbs, one tablespoon of sugar, butter size of a walnut. Beat 
all well together. Add salt and pepper to taste. Cook and 
serve from same pan. Sprinkle lightly with cracker crumbs, 
and cook ten or fifteen minutes. 

Cheese Straws. — Two tablespoonsful grated cheese, one table- 
spoonful flour, butter half size of an egg. A little each of salt 
and cayenne pepper. Blend all well together, and mix with 
enough water to make a stiff dough. Roll thin, cut in strips 
and bake in rather quick oven. — Mrs. J. E. Ryley. 

Cheese Straws. — Mix one cupful of flour with a half cupful 
of grated cheese (Parmesan is best), a dash of cayenne and the 
yolk of one egg. Then add enough water to make a paste stiff 
enough to roll. Place it on a board and roll to one-quarter inch 
thick, cut into narrow strips and roll so each piece will be the 
size and length of a lead pencil. Place them in a baking tin 
and press each end so that they will not contract. Bake to a 
light brown in a moderate oven. Serve with salad. These 
straws will keep for several days and should be heated just be- 
fore serving. 

Cheese Straws. — Roll out nice pastry, sprinkle over it grated 
cheese with a bit of cayenne pepper, fold it oven and roll out, 
cover with cheese again and roll as before, then cut in strips. — 
Mrs. H, R. Lancaster. 



COOK WITH GAS 



66 



HOW WE COOK IN TENNESSEE. 



CROQUETTES. 

"The best possible recipe for any combination, is an ounce 
of common sense." 

To Make Croquettes. — Take cold chicken or veal, with slices 
of ham, fat and lean; chop them together very fine, and add a 
set of brains, mashed very fine also. Mix with stale bread, 
grated and seasoned to your taste; knead all well together, 
until it resembles sausage-meat. Make up in little balls; dip 
them in the yolks of eggs beaten; cover them quickly with 
grated bread, and fry them a light brown. 

Croquettes — Two and one-half pints grated meat of any 
kind, one pint cracker crumbs or biscuit, one cup milk, two 
eggs beaten separately, lump butter size of egg, one small 
onion chopped fine, celery seed, season to taste. Make cro- 
quettes, roll in cracker crust, then in beaten yolks, drop in hot 
lard and cook till a delicate brown. Take out with a wire egg- 
beater. 

To Fry Croquettes. — Beat up two eggs in a bowl. Boll 

enough crackers till you have a cupful of crumbs. Spread the 
crumbs on a large plate. Have over the fire a kettle containing 
two or three inches of boiling lard. Form the croquettes, roll 
them in crumbs, dip them in egg, then in crumbs again; drop 
then in smoking lard and fry a light golden brown. 

Banana Croquettes. — Peel half dozen bananas, then cut into 
three parts, roll first in the whites of two eggs, then in cracker 
crumbs, fry in hot lard, then sprinkle with powdered sugar and 
serve at once. — Mrs. Witherspoon. 

Brain Croquettes. — Cook brains, and after they are well done 
add four eggs beaten to set of brains. After eggs and brains 
are mixed and cooked together set aside to cool. Make a white 



HOW WE COOK IN TENNESSEE. 



67 



sauce of three-quarters cup of sweet milk, one tablespoonful 
butter, make thick with flour and after brains and sauce are 
cold mix together; season highly with salt and pepper, make 
into a shape of a pear any size you like, roll in cracker crumbs 
and fry in hot lard. — Mrs. J. E. Mercer. 

Salmon Croquettes. — Remove bones, season with salt and pep- 
per, chop fine with celery or lettuce, add half teaspoonful of 
celery seed and two raw eggs. Mold into shape, roll in cracker 
crumbs, and fry in hot lard until light brown. 

Chicken and Brain Croquettes. — Boil one hen, grind it up in 
a meat grinder; parboil two sets of brains, and mash fine; mix 
this with the chicken. Beat whites of two eggs and mix with 
chicken and brains. Season to taste, and mix with the follow- 
ing cream dressing : One cup of cream or milk, one tablespoon- 
ful butter with one teaspoon of flour ; let it come to a boil, then 
add the butter and flour creamed together. Mix the cream 
dressing, chicken and brains with one-third cup of cracker 
crumbs. Let it cool, then shape as desired and roll in the 
yolks of two eggs and then in cracker crumbs. Have a deep 
vessel of lard boiling hot, into which drop the croquettes and 
let remain until they are a light brown. — Miss Pattie Crook. 

Ham Croquettes. — Run cold boiled ham through meat chop- 
per, also one hard boiled egg. To every cup ground meat put 
one cup rolled bread crumbs and one hard boiled egg. Add 
pepper and nutmeg to taste. When ready to use, wet up with 
sweet cream, make out in croquettes and fry. 

Chicken Croquettes. — Boil one large chicken, before it is done 
drop in two sets of calf brains, and cook until done, chop to- 
gether very fine. Add to it one cup of beef suet chopped fine, 
one-half cup of rich cream, juice of one lemon, one nutmeg, 
grated, red pepper, salt and a little parsley. Roll into any 
shape desired and dip in yolk of egg and cracker crumbs and 
cook in a sufficiency of boiling lard. 

Chicken Croquettes, — To one large hen boiled tender and 



68 



HOW WE COOK IN TENNESSEE. 



choppen very fine, three tablespoons melted butter, four 
eggs beaten well, pepper and salt, celery seed and onion juice 
to taste, a little chopped parsley and juice of one lemon, one 
pint of sweet milk ; let it come to a boil and stir in rolled crack- 
.ers until it is very stiff, taking care not to burn. Mix with the 
chicken while warm and then make into shapes and set aside 
to harden. When cold dip it in beaten white of egg, then in 
cracker crumbs, fry in boiling lard. Use a little cayenne pep- 
per. Put the seasoning well into the chicken. — Miss Lizzie 
Treadwell. 

Ham Croquettes. — One cup grated ham, two cups mashed 
Irish potatoes, one tablespoon of butter, yolks of three eggs, a 
dash of red pepper. Mix hot mashed potatoes, butter and yolks 
of two eggs, beat until cool, and put other yolk with the ham in 
frying pan, and stir over fire one minute. Take off and when 
cool, form balls of mashed potatoes, pressing into each ball a 
large teaspoonful of ham; fold the potato over it, roll in egg 
and cracker crumbs and fry in hot lard. 

Brain Croquettes. — Two sets hog brains, two eggs, cracker 
crumbs. Parboil the brains, allow them to cool, chop fine, 
beating in the eggs and a few crumbs with salt and pepper to 
taste. Make into shapes, roll in crumbs and fry in hot lard. — 
Miss Guy Leeper. 

Salmon Croquettes. — One pound cooked salmon, one cupful 
sweet cream, two tablespoons butter, one tablespoonful flour, 
three eggs, one pint bread crumbs, pepper, salt. Mix flour and 
butter together, scald cream, stir in flour and butter, salmon and 
seasoning, let boil for one minute. Stir into this three well 
beaten eggs and remove from fire. When cold proceed as with 
other croquettes, or it can be put in a can and steamed and 
sliced. When cold is very nice with salad dressing. — Mrs. J. E. 
Ryley. 

Ham Croquettes. — One cup of cold boiled or baked ham cut 
with fine plate, one cup bread crumbs, two cups of cold boiled 



HOW WE COOK IN TENNESSEE. 69 



potatoes cut fine, one tablespoonful of butter, one egg. Make 
into balls, roll in bread crumbs; fry in. hot fat. 

Canned Chicken Croquettes. — Bind can of chicken with a raw 
egg, or more, if needed, and season to taste. Shape into cro- 
quettes, dip in egg and crumbs, fry in deep fat, and serve with 
any preferred sauce. This is a favorite dish for luncheons, 
when either sweetbreads or mushrooms are added to the chick- 
en. French peas are used for a garnish. 



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70 



HOW WE COOK IN TENNESSEE. 



THE CHAFING DISH. 

When Alice wields the chafing dish, 

I am a happy man, 
Although I marvel at the things 

She pnts within that pan — 
But every earthly condiment 

Is mentioned in the book, 
She tells me with a sidelong glance — 

From which she learned to cook. 

I watch her rounded, dimpled arms, 

And her sweet seriousness, 
When she consults the book, and puts, 

More things in that queer mess — 
But when she takes a silver spoon, 

And laughing bids me stir; 
Ah, earth is full of pretty girls, 

But there is none like her. 

When Alice wields the chafing dish, 

Ye Gods ! That night I see, 
The feathered hippopotamus 

That used to bother me, 
But in the morning I forget, 

The long night's dreaming pain, 
And in the evening, grab my hat 

And chase up there again. — Myrtle Reed. 

Pan Roast. — Put two tablespoonfuls butter in the chafing 
dish; sprinkle with salt and cayenne pepper, when melted put 
in one quart of oysters, cover with lid of chafing dish, and when 



HOW WE COOK IN TENNESSEE. 



71 



too warm to bear the hand, oysters are ready to serve. Serve 
with buttered toast. A wine glass of sherry wine adds much to 
the flavor if preferred. 

Stewed Oysters. — One dozen large oysters, half pint milk, 
small piece of butter, salt and pepper. Put the milk in the 
chafing dish and when boiling add butter and oysters; season 
with pepper and salt. 

Rice Croquettes. — One-half cup of rice, two eggs, two tea- 
spoons of sugar, one of salt. Boil rice until very soft; when 
cold beat in eggs, sugar and salt. Form into balls, dust a little 
flour over them, roll in egg and fry in chafing dish. 

Chicken Croquettes (chafing dish). — Four cups minced chick- 
en, one cup bread crumbs, three eggs, a little drawn butter. 
Roll chicken, bread crumbs, eggs, seasoning and enough drawn 
butter to moisten into pear shaped balls. Dip these into beaten 
egg and then bread crumbs. Put into chafing dish and fry a 
nice brown. 

Crab Toast. — Put a spoonful of butter in the chafing dish, 
and when hot add a small cup full of canned crab, cut fine. Add 
half a teaspoonful of flour and one-quarter of a cup of cream 
with salt and cayenne pepper to taste. Simmer until the mois- 
ture is almost evaporated, and then -place between very thin 
slices of hot buttered toast. A few drops of lemon jirice is a 
great improvement. 

Quail (chafing dish). — Cover bottom of chafing dish with 
slices of bacon, put in quail ; over these another layer of bacon, 
cook about twenty or thirty minutes. These are fine. 

Petit Pois. — Can of French peas, pepper and salt, two table 
spoonfuls of butter. Put the butter in the chafing dish ; when 
melted, add the peas; season with pepper and salt. Cook for 
ten minutes. 

Students' Wafers. — Take five tablespoons water, when it 
comes to a boil add six tablespoons chocolate and half cup 
sugar. Let this boil until the consistency of thick cream. Add 



12 HOW WE COOK IN TENNESSEE. 

one-half cup chopped almonds. Eemove from fire, add one- 
fourth teaspoon vanilla extract. When cool, but not cold, 
spread about one-fourth of an inch thick on any kind of dainty 
wafers. Can be made on chafing dish. 

Sweetbreads. — Sweetbreads, one tablespoonful butter, salt, 
salt pork strips. Sweetbreads should be well washed and dried. 
Run the pork in with a needle. Put the butter in the chafing 
dish and when hot lay in the sweetbreads, salt and cook. Turn 
often to crisp the pork. 

Welsh Rarebit. — One pound of cheese, half glass of ale, yolk 
of an egg, one teaspoonful of dry mustard, one teaspoonful of 
Worcester sauce, a dash of pepper and a few drops of Tabasco 
sauce. If the cheese is fresh salt the above. Into the chafing 
dish put a few small lumps of butter, and after it has simmered 
a bit put in the cheese. Stir continually and gradually add the 
ale. When the cheese and the ale are well blended stir in the 
above condiments, prepared as follows: To the yolk of an egg 
broken into a cup add the dry mustard, Worcester sauce, pep- 
per and Tabasco. Let it have one more heating and pour over 
crackers, or toasted bread. — Miss Katherine Bray. 

Welsh Rarebit. — Put into the chafing dish or pan a lump of 
butter size of an egg, melt it; then put in one pound of cheese 
that has been cut into dice; when this begins to melt, add 
slowly half bottle of beer and cook till it is all mixed ; then put 
in an egg into which half teaspoonful of mustard has been 
beaten. Cook another minute, then serve hot on crackers or 
toasted bread. — Mrs. I. B. Tigrett. 

Lobster a la Newburg (for chafing dish). — Take nicest part 
of the lobster; cut in small pieces; put in chafing dish with 
butter, pepper and salt to season to taste. Also pour enough 
sherry wine over it to season. Cook ten minutes. Add the 
beaten yolks of two eggs, and sufficient cream — not enough to 
make it "sloppy". Let it all come to a boil and serve imme- 
diately. — Mrs. Chas. King. 



HOW WE COOK IN TENNESSEE. 



7:^ 



SANDWICHES. 

"And the ravens brought him bread and flesh in the morning 
and bread and flesh in the evening." — Bible. 

Sandwiches can be made eight or ten hours before they are 
eaten, if they are covered with a damp cloth meanwhile. Pile 
them closely and compactly upon a dish, and cover them with a 
towel which has been wrung out of cold water. Tuck this 
closely over them and put them in a cool place. — Mrs. J. A. 
Crook, 

Club Sandwiches. — Three slices of bread, thinly cut in any 
desirable shape, toasted and buttered, are the basis of a club 
sandwich. Place a lettuce leaf on the lower slice, and on its 
top put slices of chicken breast, then put another slice of toast 
on top of that with another leaf of lettuce, followed by thin 
slices of broiled breakfast bacon, topped with a third slice of 
toasted bread. Finish the sandwich with thin slices (length- 
wise) of small pickles, on top of the last slice of toast. The 
toasted bread and the breakfast bacon should be hot. 

Club Sandwich. — Toast four triangular pieces of bread and 
spread with mayonnaise dressing; lay next, two lettuce leaves 
taken from the heart, then thin slices of cold canned chicken 
upon the lettuce over this; arrange some crisp slices of boiled 
breakfast bacon and a slice of tomato, and cover with the 
other triangles of toast. 

Ham Sandwiches. — Take cold boiled ham and run through a 
food chopper; season with mustard, cream, or salad oil, a 
pinch of cayenne pepper ; pour into it some melted butter ; mix 
all smoothly together and spread between thin slices of bread. 

Chicken Sandwiches. — Take cold chicken or turkey and chop 



74 



HOW WE COOK IX TENNESSEE. 



very fine ; mix with it melted butter, cream, salt, cayenne and 
white pepper and celery salt or mashed celery seed; spread be- 
tween slices of bread. 

Chicken Salad Sandwiches. — Between two thin, oblong slices 
of bread, buttered, place a layer of chicken salad on a lettuce 
leaf. In making chicken salad for sandwiches, chop the chicken 
and celery much finer than for ordinary purposes. 

Apple Sandwiches. — Two thin slices of buttered bread. Be- 
tween them place a thin slice of a tart apple, which has been 
steeped for an hour in a mixture of lemon juice and sugar. 

Lettuce Sandwiches. — Thin, oblong slices of buttered bread, 
with a filling of lettuce leaf, dipped in mayonnaise and sprinkled 
with Parmesan cheese. 

Salmon Sandwiches. — Two thin slices of bread, cut triangular 
and buttered. Between them put canned salmon, dressed with 
lemon juice and salt and pepper to taste, on a lettuce leaf. 

Sardine Canapes. — Cut bread in circular pieces, toast and 
spread with sardines, from which bones have been taken and 
the meat rubbed to a paste with melted butter; add a few 
drops of Worcester and Tobasco sauce and a pinch of cayenne 
pepper; in the center place an olive; around the edge, finely ( 
chopped white of egg. 

Caviar Canapes. — Slice bread one day old in half-inch slices. 
With a biscuit cutter stamp it into rounds, spread with butter, 
and toast in the oven. Mix some caviar with lemon juice to 
taste. Put a shrimp in the center of each round of bread, 
surround with a thin ring of caviar, and sprinkle the caviar 
with the yolk of hard boiled egg rubbed through a sieve. Serve 
on lettuce. 

Sardine Sandwiches. — One box French sardines, one lemon, 
two tablespoons butter, salt and a pinch of red pepper; free the 
sardines from skin and bones; chop into a fine paste; add the 
lemon juice and seasoning and lastly melted butter. Spread 
between wafers or thin slices of bread and butter. 



HOW WE COOK IN TENNESSEE. 



75 



Brown Bread Sandwich. — Cut very thin slices of Boston 
brown bread in any shape desired. Whip one pint of cream 
very stiff. Stir in one teaspoon of salt and half pound of 
chopped nuts. Spread on the thin slices of bread. — Miss Pattie 
Crook. 

Chocolate Sandwiches. — Take two tablespoonfuls of chocolate 
and half cup sugar, mix with a little water, heat to a thick paste. 
Chop fine a half-pint of nut kernels, walnuts, hiekorynuts, 
almonds, chestnuts, or any desired variety will do, and they 
may be mixed if one chooses. Stir in chocolate paste when 
cooling, and spread thinly between narrow reception wafers. 
Let harden. 

Sweetbread Sandwiches. — Sweetbreads can be prepared in 
the following way and used as a filling for sandwiches: Take 
the sweetbreads, pulling apart into small bits, cut up lettuce 
and a few blanched almonds, the latter in fine pieces. Prepare 
a mayonnaise dressing, made rather dry; mix this with the 
sweetbread salad, which of course consists of the lettuce, 
almonds and sweetbreads. Spread on slices of bread in the 
usual way. This is a most excellent relish and will repay one 
for the trouble. 

Mint Sandwiches. — Cut square slices of light bread very thin, 
then cut them diagonally across, making triangles; spread on 
the slices enough mayonnaise to hold them together, and in 
each sandwich place two or three fresh mint leaves. Very 
delightful to serve with iced tea or for a light sandwich. 

Olive Sandwiches — Is a unique way of serving olives at teas 
and receptions. Cut the flesh from the stones of half a dozen 
queen olives; chop it fine, add to it a scant tablespoonful of 
salad dressing. Mix and spread on thin slices of buttered 
bread ; form the sandwiches, and cut into small squares. Stuffed 
olives are very appetizing served in this way. — Household 
Journal. 

Olive Sandwiches. — Thin slices of bread cut hexagon shape. 



76 



HOW WE COOK IN TENNESSEE. 



Between each two slices place a layer of Neufchatel cheese 
mixed to a paste with equal quantities of cream and salad 
dressing and covered thickly with chopped olives. 

Cheese Sandwiches. — Equal parts grated cheese and English 
walnut meat mixed and seasoned with a little salt and cay- 
enne. Mix with mayonnaise. Use on buttered bread. Always 
butter bread before* you slice it in making sandwiches, and be 
careful to slice it very thin. It will add much to the taste as 
well as appearance if daintily made. 

Cheese Sandwiches. — One hard boiled egg, quarter pound 
cheese (grated), half teaspoonful of salt, half teaspoonful of 
pepper, half teaspoonful of mustard, one tablespoon melted 
butter, one tablespoon vinegar or cold water. Take the yolk 
of egg, put into a small bowl and crumble it down; put into it 
the butter and mix it smooth with a spoon. Then add salt, 
pepper, mustard and cheese, mixing well; then put in the vine- 
gar, which will make it the proper thickness. If vinegar is 
not relished use cold water instead. 

Peanut Sandwiches. — Half cup of vinegar, yolks of two eggs, 
five or six teaspoons of sugar, lump of butter, salt and pepper, 
one small cup of mashed peanuts. 

Peanut Sandwiches. — Use freshly parched peanuts; grind in 
meat chopper. To one cup of ground nuts use a dessert spoon- 
ful of butter. Melt butter and rub with peanuts until a paste 
is formed. Spread on bread. 

Peanut Sandwiches. — Have one quart of roasted peanuts and 
grind them in a food chopper ; take one pint new milk and put 
with two tablespoons butter with one tablespoon flour rubbed 
in ; put in double boiler and cook till it thickens ; add salt and 
cayenne and black pepper to taste, and half teaspoon sugar ; let 
it cool and add the peanuts; spread between slices of bread and 
cut in any shape you prefer. 

Sweet Peanut Sandwiches. — Half cupful grated maple sugar, 
quarter cupful chopped roasted peanuts, one tablespoonful rich 



HOW WE COOK IN TENNESSEE. 



77 



cream. Stir all the ingredients together well. Use between 
thin buttered slices of white or graham bread. Halves of the 
roasted kernels may be used on top as a garnish. 

A Good Sandwich. — Get the French rolls that are so delic- 
iously crusty; cut out from the top a circular piece of crust, 
then scoop all the soft part, and fill with either creamed chick- 
en, lobster, sardine salad, or any of those appetizing concoc- 
tions. It is very necessary that the mixture be well seasoned 
and moist with cream sauce of mayonnaise. 

Nut and Chicken Sandwich. — Chop the white meat of a 
chicken and pound it to a paste in a mortar. Season with salt, 
pepper, oil and lemon juice. Spread thin bits of bread with 
butter, and press into the butter either English walnuts or 
almonds, sliced very thin. Spread the corresponding bits of 
bread with the chicken and press the pieces together. 

Nut Sandwiches. — Thin slices of bread cut circular and but- 
tered. The filling should be made of chopped, roasted and 
salted peanuts, mixed with sufficient mayonnaise to spread 
easily. 

Nut-Ginger Sandwiches. — Take three long thin slices of 
bread, buttered. Between the first and second place a layer of 
chopped, preserved ginger, mixed with cream, and between the 
second and third slices place a layer of chopped English wal- 
nuts. 

Fruit and Nut Sandwiches. — Mash to a paste an equal quan- 
tity of figs, dates or raisins and nut meats. Moisten with 
enough whipped cream to hold together; spread on thin, but- 
tered bread. If boiling water is poured over dates, figs or 
raisins they will mash easily. 

Maple Sandwiches. — Take an equal number of thin slices of 
white bread stamped out circular. Butter and fill with maple- 
cream and place together in pairs, one of each kind of bread. 

Maple cream is prepared is follows: Take half a pound of 
maple sugar, half pound of brown sugar, half cup of water 



78 HOW WE COOK IN TENNESSEE. 



and half a teaspoon of cream of tartar. Boil these together 
nntil they form a soft ball when dipped into cold water. Pour 
out into a shallow platter and when nearly cold beat with a 
fork until thick and creamy. 

Nasturtium Sandwiches. — Wash the leaves; spread with a 
layer of mayonnaise and sprinkle thickly with finely ground 
English walnut meat. Spread between thin slices of white 
bread. Watercress may be substituted. 

Tartare Sandwiches. — Chop three sardines, cup of boiled 
ham, three small pickles fine, with a teaspoon each of mustard, 
catsup, vinegar; season with salt and cayenne. Spread on 
bread cut diagonally across. 

Tartare Sandwiches. — Chop three sardines, one cupful of 
boiled ham and three small cucumber pickles very fine and mix 
them with a teaspoon each of mustard, catsup, vinegar and a 
seasoning of salt and cayenne. Spread upon buttered bread, 
cut diagonally across. 

Divided Crackers. — Two tablespoons grated cheese, twelve 
tablespoons cream, small piece of butter, salt and cayenne pep- 
per each a pinch ; melt together ; spread on toasted crackers. — 
Mrs. John H. Gary. 



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Gives the News the 
Same Day it Happens 

BEST ADVERTISING MEDIUM 

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HOW WE COOK IN TENNESSEE. 



7!) 



SALADS. 

A SALAD. 

It looks so dainty — so tempting, 

So fit for the taste of a queen, 
Such epicurean colors, 

Such garnishings of green. 
Such art ! But I turn from it bravely. 

I dare not do more than look. 
For I know, were I but to taste it, 

I should fall in love — with the cook. 

— Phila. Butler Bowman. 

Chicken Salad. — Take a nice large hen boiled with a pod of 
red pepper in the pot (clip it carefully), one dozen eggs boiled 
hard, drop in cold water, mash the yolks carefully and one- 
third as much mustard; mix them together, smooth with some 
good vinegar ; chop the whites fine and add to the chicken and 
egg combined, half cup butter creamed well, add the butter 
to the yolks and mustard ; add a little cayenne pepper and salt ; 
mix all carefully and add vinegar to taste. If you cannot get 
celery use cabbage with celery seed — one teacup soaked in 
vinegar over night. — Mrs. John W. Buford, Sr. 

Chicken Salad. — Boil a chicken till tender, cut into small 
squares, then cut into squares one and one-half stalks of celery, 
and add one pound of English walnuts, or any other kind you 
may like, and mix it with mayonnaise dressing. This will serve 
about fifteen. — Mrs. Tigrett. 

Chicken Salad. — Choose a medium sized fowl, boil until 
tender, then remove all skins, bones and gristles; cut up the 
meat, then add a little salt and the white part of a bunch of 



80 HOW WE COOK IN TENNESSEE. 



celery. Toss up the ingredients until light, then set away in a 
cool place until the dressing is made. Use mayonnaise dress- 
ing.— Mrs. J. N. Fite. 

Chicken Salad. — Two large cold fowls boiled until the flesh 
slips from the bones, yolks nine hard boiled eggs, half pint 
salad oil or melted butter, half pint vinegar, one gill of ground 
mustard, a small spoonful black pepper, same of salt, six 
heads of celery. Cut or grind the chicken fine, cut the celery 
in squares, mix chicken and celery together, cover and set 
away. Mash the yolks to a smooth paste. Mix them with 
vinegar, mustard, pepper and salt. Mix thoroughly. When 
the dressing is sufficiently mixed cover and set away. Five 
minutes before serving pour the dressing over the chicken and 
celery and mix well together. This salad is excellent made of 
turkey. Add sugar to taste, and nuts, and the whites of nine 
eggs chopped fine. 

Chicken Salad. — Boil chicken till tender, cut in small pieces. 
Add nearly as much cut celery, six hard boiled eggs with whites 
well chopped, and the yolks mashed and mixed with two table- 
spoons of French mustard. Put in pickle, salt and red pepper 
to taste, and mix with a mayonnaise dressing. This is for one 
chicken. Nuts may be added if preferred. — Mrs. J. E. Mercer. 

Chicken Salad for 150. — A fowl weighing three and one-half 
pounds yields one pint of meat. Rather less than the same 
measure of celery is called for. A bunch would give this quan- 
tity, and sometimes more. About half the measure, more rather 
than less, of the combined chicken and celery, of mayonnaise is 
needed, say a cup and a half. This quantity will serve from 
8 to 10 people. To serve 150, multiply by 15 and the quantity 
will not be far out of the way — that is, 52% pounds chicken, 
12 or 15 bunches of celery and 6 quarts mayonnaise. — Boston 
Cooking School. 

Chicken or Turkey Salad. — The white meat of a boiled 
chicken or turkey j cut fine three-quarters of the quantity of 



HOW WE COOK IN TENNESSEE. 



81 



chopped celery. One teacup of pecan meats, four hard boiled 
eggs cut fine; take two raw eggs, beat well, add a teaspoon 
each of salt, pepper and made mustard, three teaspoons of 
melted butter, two teaspoons of white sugar and half teacup 
of vinegar. Cook in a double boiler, stirring constantly. When 
cool add teacup of whipped cream and mix this with cut 
chicken, celery and pecan, meats. — Mary E. Timberlake. 

Canned Chicken Salad. — Open can of chicken and shred the 
meat with the fingers. Mix with half the quantity of finely cut 
celery, mix with mayonnaise dressing and serve on a bed of 
lettuce. Garnish with parsley and slices of hard boiled egg. 
Sweetbreads or mushrooms or both are sometimes added to 
chicken salad. A few capers may be used with pleasing effect. 

Chicken Pilaff. — Clean and cut up one can of chicken. Cover 
with boiling water, season with salt and pepper, and cook till 
nearly done. Add half a cup of well washed rice to the chicken 
and cook till the rice is done. Make a tomato sauce and pour 
over the rice and chicken when it is ready to serve. 

Knoxall Salad — Chicken Cream. — The author of this recipe 
won second prize — $200 — in the prize recipe contest of 1904. — 
One tablespoon Knox's gelatine, quarter cup cold chicken 
stock, three-quarters cup hot chicken stock, highly seasoned, 
one cup heavy cream, one cup cold cooked chicken cut in dice, 
salt and pepper. Soak the gelatine in cold stock, dissolve in 
hot stock and strain. When mixture begins to thicken, beat, 
using an egg beater, until frothy; then add cream beaten until 
stiff, and chicken dice. Season with salt and pepper. Turn 
into quarter pound baking powder tins, first dipped in cold 
water, and chill. 

Salad Dressing. — One and one-half teaspoons Knox's gela- 
tine, two tablespoons cold water, yolks of two eggs, one tea- 
spoon salt, one and one-half teaspoons sugar, quarter teaspoon 
pepper, few grains cayenne, one teaspoon mustard, quarter cup 
lemon juice, half cup hot cream, one and one-half tablespoons 



82 



HOW WE COOK IN TENNESSEE. 



butter, whites of two eggs, half cup heavy cream. Soak gela- 
tine in cold water until soft, dissolve by standing in hot water, 
then strain. Beat yolks of eggs, and add salt, sugar, pepper, 
cayenne, mustard, lemon juice and cream. Cook over hot 
water until mixture thickens, stirring constantly, then add 
butter and gelatine. Add mixture gradually to whites of eggs 
beaten until stiff and when cold fold in cream beaten until stiff. 
Mold and chill. Turn chicken cream from molds, cut in one 
inch slices and arrange on lettuce leaves. Put a spoonful of 
salad dressing on each slice and garnish with one-half English 
walnut meat. Cut celery in small pieces — there should be 
three cupfuls. Break into pieces one cup pecan or English wal- 
nut meats, and brown in a moderate oven. Mix celery and nut 
meats, sprinkle with one-half teaspoon salt, and add to one- 
half the salad dressing. Surround each slice of chicken cream 
with celery and nut mixture. If a simpler dish is required, the 
celery and nuts may be omitted. 

Oyster Salad. — Two dozen fresh oysters or two cans cove, 
one can salmon, one box sardines, one tablespoon each of mus- 
tard, sugar and butter, one cup vinegar, half cup milk; season 
with salt, pepper and celery seed. The oysters should be wiped 
dry and chopped very fine. Slice one lemon and lay on top. 

Neapolitan Salad. — Four pounds of boiled lean pork, two 
stalks of celery, two apples, two pickles, two tablespoonfuls of 
mince meat, half pound shelled pecans. This all chopped to- 
gether with cream dressing makes a delightful salad. Will 
serve twenty-five people. — Mrs. J. P. Hirt. 

Tongue Salad. — One tongue chopped finely, one cup mixed 
nuts, two apples chopped fine, half cup celery, one teaspoonful 
celery seed, half cup seedless raisins, two or three chopped 
pickles, salt and pepper. Dress with boiled salad dressing. — 
Mrs. Madison. 

Tongue Salad. — Boil one beef tongue in salted water till 
thoroughly done. Eemove the skin when it gets cold. Cut the 



HOW WE COOK IN TENNESSEE. 



83 



thick part in thin slices for lnnch. Grind the rest of the tongue 
in a meat chopper, season with salt and pepper to taste. Add 
one pound of English walnuts chopped. Pour over all mayon- 
naise dressing and mix thoroughly. This is fine for Sunday 
night supper. — Mrs. G. M. Savage. 

Shrimp Salad. — One can shrimp, two hard boiled eggs chop- 
ped fine, one cup chopped celery, half cup cucumber pickle 
chopped fine. Mix with mayonnaise dressing. Season highly 
with white pepper, salt to taste, one teaspoon of prepared must- 
ard (French mustard). Mix well. — Mrs. T. H. Temple. 

Salmon Salad. — One can of salmon, two hard boiled eggs 
chopped fine, a pinch of salt, add cracker crumbs and pickle to 
suit taste. Serve with mayonnaise dressing. 

Salmon Salad. — One cup of vinegar, two eggs, one table- 
spoonful of butter, one tablespoonful of sugar, one teaspoonful 
each of black pepper and mustard, a little salt ; let it boil until 
it begins to thicken and stir in one can of salmon. — Mrs. G. M. 
Savage. 

Celery and Sardine Salad. — Cut celery into one inch lengths, 
season lightly with pepper, salt and vinegar ; serve on a lettuce 
leaf with sardines around it. Pour mayonnaise dressing over it. 

Sardine and Celery Salad. — Scrape and wash the celery; 
crisp in ice water to which has been added the juice of a 
lemon ; then cut into half inch lengths and heap in lettuce cups 
for individual serving. Rub the yolks of two hard boiled eggs 
and one tablespoon olive oil to a paste ; season with salt, pepper 
and powdered sugar ; acid vinegar enough to make the mixture 
of the proper consistency and pour over the celery. Garnish 
with whole sardines and serve with cheese wafers. 

Sweetbread Salad. — Boil one set sweetbreads tender, then 
skin and cut into pieces half inch square. Cut an equal amount 
of celery. Add one can of English peas, from which the water 
has been strained, " Richelieu" brand is the best. Mix with 
mayonnaise. — Mrs. Isaac Tigrett. 



84 



HOW WE COOK IN TENNESSEE. 



Good Recipe for Waldorf Salad. — Cut enough tender celery 
to make a cupful. Cut off the tops of six pretty red apples 
and with a spoon scoop out the inside ; chop fine and mix it 
with the celery; wrap both in a damp cloth and put them in 
the refrigerator to make the celery crisp and to prevent dis- 
coloration of the apples. Throw the shells of the apples into 
cold water. Put the yolks of two eggs in a clean, cold soup- 
dish; beat them a little with a fork; add a pinch of salt, not 
more than half a saltspoonful, and eight tablespoonfuls of olive- 
oil, half a teaspoonful at a time. Stir carefully all the while 
until you have a thick, custard-like dressing. Add a table- 
spoonful of lemon juice and mix it with the apple and celery. 
Fill into apple shells. Stand each on a pretty little mat in the 
center of the plate and put them in the refrigerator until 
wanted for use. 

Waldorf Salad. — Make a dressing of two-thirds cup of sugar, 
half teaspoon flour, half teaspoon mustard, a little pepper and 
salt, one egg, three tablespoons milk, three of vinegar, butter 
size of walnut — boil till thickens. When cool pour over the 
meat of two apples chopped fine, two stalks of celery cut fine 
and two cups of nut kernels. Serve with a little whipped cream 
on top. Decorate with celery leaves and English walnut ker- 
nels Very fine. If apples are very acid the dressing may re- 
quire a little more sugar. — Mrs. W. W. Adams. 

Deviled Egg Salad. — Boil eggs carefully for twenty minutes, 
cut into halves and remove yolks. Put yolks through sieve and 
rub to a paste with mayonnaise dressing sufficient to make them 
smooth, adding a little lemon juice. 

Beet Salad. — One quart chopped boiled beets, one quart 
chopped cabbage, two cups sugar, one tablespoonful salt, one 
teaspoonful black pepper, quarter teaspoonful red pepper, one 
cup grated horseradish, vinegar to cover. Put in stone jar to 
keep. 

Cucumber Salad. — Slice cucumbers thin, sprinkle with salt 



HOW WE COOK IN TENNESSEE. 85 



and stand half hour. Slice onions fine and lay in salted water 
same length of time. Add vinegar and pepper and cover all 
with sour cream. 

Frozen Cucumber Salad. — Take large cucumbers and cut in 
oblong halves, scrape out inside into a pulp, take out as many 
seeds as possible, then chop very fine celery, onions and green 
pepper. Make mayonnaise (and use lavishly) with equal parts 
of hard boiled and raw yolks. Proportions — About four large 
cucumbers, one stalk of celery, one green pepper, one large 
onion. — Mrs. C. N. Harris. 

French Salad. — Use very large cucumber pickle. Take out 
the center of pickle, cut pickle in rings of about quarter inch 
thickness. Stick through these rings asparagus tips — the blos- 
som ends (which have been cooked). French peas are put 
around the rings, and all served on lettuce leaves. 

Potato Salad. — Four hard boiled eggs, four large sized pota- 
toes, one large teacup of chopped celery or cabbage, one tea- 
cup vinegar, one teaspoon mustard, 1 teaspoon sugar, salt to 
taste. Boil vinegar, mustard and sugar together. Beat up one 
egg and put in vinegar while boiling on stove, also stir into 
vinegar one dessert spoon of butter. Let boil until thick like 
custard. Let cool. Mix the potatoes, celery and chopped eggs. 
Pour over it the vinegar. If cabbage is used, use one teaspoon 
mashed celery seed. Excellent. 

Potato Salad. — Boil and mash four potatoes, add minced 
onions and a dressing composed of the yolks of three hard 
boiled eggs mashed and mixed with three-quarters teacup ful 
of vinegar, one teaspoonful each of mustard and melted butter, 
two teaspoonfuls each of salt and sugar, mix well and garnish 
with the whites cut in rings, and lettuce. 

Irish Potato Salad.- — For eight persons take four large pota- 
toes and two large onions. Boil potatoes till done, then beat 
until very light, season with saltspoon of salt and black pepper. 
Take the yolks two hard boiled eggs and the yolk of one raw 



86 



HOW "WE COOK IN TENNESSEE. 



one, stir till perfectly smooth, one teaspoon mustard, one large 
tablespoon butter. Mix the mustard with the eggs, adding 
butter slowly, half teacup vinegar, a teaspoon salt. Chop the 
hard boiled whites fine and add also. Mix well with potatoes. 
Garnish with tomatoes and parsley. 

Tomato Salad. — Peel as many medium size tomatoes as there 
are persons to be served. Use a sharp knife, cut a slice from 
the stem end of the tomato, about as large as a fifty cent piece. 
Scoop out half the pulp, leaving enough to hold the toiSfto in 
shape. Mix the pulp that has been removed with twice as much 
celery cut fine, and half its bulk in finely shredded green pep- 
pers. Fill the tomatoes with the mixture; set in ice box one 
hour to chill. Serve each tomato on lettuce leaf and cover the 
top with spoonful of stiff mayonnaise. 

Green Pepper and Tomato Salad. — Crisp lettuce leaves by 
laying in cold water half hour. Then shake dry and lay on ice. 
Take the sweet green, or red peppers, with scissors cut them in 
ribbons, lengthwise; slice tomatoes on the lettuce leaves and 
sprinkle the pepper ribbons over all. Use mayonnaise dressing. 
Celery may be used in this salad also. 

Tomato Aspic. — Take half box gelatine, soak in cold water; 
one quart can tomatoes, run through colander, season with 
salt, cayenne pepper and celery salt, then add to gelatine. Put 
on fire and let come to boiling point ; add one large tablespoon 
Worcester sauce. Take off the fire, and when the jelly is cold, 
and beginning to form, pour into molds. Turn out and serve 
with a garnish of lettuce leaves. — Mrs. W. S. Keller. 

Tomato Aspic. — Take the contents of a quart can of toma- 
toes or its equivalent of fresh ones, add small sliced onion, six 
cloves and half cup of finely chopped celery. Boil all together 
for half an hour ; strain ; season to taste with pepper and salt ; 
then add one-third of a box of Cox's gelatine, previously dis- 
solved in a little boiling liquid; pour into small cups and set 
away to congeal. When ready to use turn out of cup on let- 



HOW WE COOK IN TENNESSEE. 



87 



tuce leaf to serve with thick mayonnaise. — Mary E. Timber! ake-. 

Celery Salad. — Four large stalks celery, four oranges, half 
cup vinegar, half cup water, one tablespoon butter, four eggs, 
one teaspoon of made mustard, one teaspoon white pepper, half 
teaspoon salt, one teaspoon sugar (or more if desired). Put 
the vinegar and butter in a saucepan on the stove until it boils. 
Have the eggs well beaten with the mustard, pepper, salt and 
sugar ; then, still beating, pour the hot vinegar on it and return 
to the stove in a double boiler and let it cook to the consis- 
tency of cream. Mix with celery and oranges — which haA'e been 
chopped fine — first adding four teaspoonfuls of whipped cream. 
When dressing is cold pour over fruit an hour before using. 
If acid fruits are used add a little more sugar. — Mrs. J. E. Mer- 
cer. 

Tomato and Pineapple Salad. — Arrange crisp lettuce leaves 
on platter and place in the center of each leaf sliced tomato, al- 
ternating with a slice of canned pineapple, with a preserved 
cherry in the middle of each slice. Marinate with French 
dressing. This salad should be served in summer as cold as 
possible. 

Banana Salad. — Six large bananas, half pound malaga 
grapes (seeded), quarter pound English walnuts (shelled). 
Use cream salad dressing. — Mrs. J. L. Nelson. 

Apple Salad. — Three teacups of apple pared and cut in 
small blocks, one teacup of chopped celery, and one of English 
walnuts broken in bits. Use mayonnaise dressing, serve on 
lettuce leaf and- garnish with celery tops. If you like apples, 
allow an apple to each person to be served. 

Apple Salad. — Six apples, very firm ones, one can sliced pine- 
apple, quarter pound shelled pecan nuts; slice all the fruits 
thin, removing hard parts of the pineapple. Break nuts in 
small pieces, and add dressing (given with celery salad) from 
one to two hours before using. — Mrs. J. L. Nelson. 

Apple Salad. — Peel and grate half dozen apples, chop fine ' 



88 HOW WE COOK IN TENNESSEE. 



quarter pound of celery, quarter pound of English walnuts, 
three bananas. Mix all together. Add pinch of salt and sugar 
to taste. Serve with whipped cream. — Mrs. Gr. M. Savage. 

Pear and Nut Salad. — Mix quarter pound of shelled pecans 
with quarter pound of shelled walnuts. Mix with oil salad 
dressing. Serve on half a canned pear on lettuce leaf. Put 
a little of the dressing on the top. — Miss Patty Crook. 

French Fruit Salad. — One head lettuce, one dozen English 
walnuts, two dozen large white grapes, three bananas, two or- 
anges, half pint mayonnaise. Peel the oranges, divide the lobes 
and cut each lobe into three pieces, removing the seed. Skin 
the white grapes with a very sharp knife and remove the seed. 
Shell and halve the walnuts. Slice bananas with a silver knife. 
Arrange the fruit on the lettuce, rejecting all leaves but the 
most crisp and delicate. Cover with mayonnaise dressing and 
serve ice cold. 

American Beauty Salad. — Cut in small pieces equal parts of 
tart apples, oranges, fresh pineapple and celery. Put in after 
dinner coffee cups. Pour over some lemon jelly, colored with 
the red coloring found in gelatine boxes, also add a little of 
Price's fruit color, to give the desired red. When firm, turn 
out on lettuce leaves. Press half an English walnut on top and 
serve with stiff mayonnaise made with plenty of whipped 
cream. — Mrs. Gov. Folk. 

Grape Fruit Salad. — Cut three grape fruits in half, crosswise. 
With a sharp knife cut out the meat so that it can be cut in 
blocks if possible. Pare and cut in blocks two or three apples, 
quarter pound of nuts, either pecans or walnuts, quarter pound 
of white grapes, about half a bunch of celery. Take the small- 
est, curliest leaves of lettuce, and line the six half grape 
fruits with it. Mix the salad well with mayonnaise dressing 
and serve in the lettuce lined cases. — Miss Pattie Crook. 

Fruit Salad. — One can sliced pineapple (drain juice off), 
cut in dice and put in bottom of salad dish, half pound English 



HOW WE COOK IN TENNESSEE. 



80 



Dabney 
Furniture Co. 

127-129 E. College St. 
Jackson, Tenn. 

$30,000 of Furniture, 
Carpets, Curtains, Stoves. 



DILLINGHAM'S 
Meat Market, 

Dealer in 

Fresh and Smoked Meats 
of All Kinds, 

Produce and Fruits. 
542 E. Chester St. Phone 53. 



walnuts (break in bits), quarter pound of malaga grapes (cut 
in two and remove seed). Over this put one cup of salad 
dressing. Just before serving put over this one or one and one- 
half cups whipped cream. Pick one large orange to pieces and 
stick about in the cream, and quarter pound candied cherries. 
Serve with Long Branch wafers. — Mrs. Lee Agnew. 

Cream Dressing for Fruit Salad. — Half teaspoonful each of 
salt, mustard, flour, three-quarters cup of sugar, one egg 
slightly beaten, two and one-half tablespoonfuls of butter, 
three-quarters cup of cream, and slowly add quarter cup of 
vinegar. Cook over boiling water until mixture thickens, stir- 
ring constantly. — Mrs. Lee Agnew. 

Salad Dressing. — Two eggs, six tablespoonfuls of vinegar, 
one small teaspoonful of mustard, one teaspoonful of sugar, one 
teaspoonful of butter, a little salt and pepper. Cook in double 
boiler, stirring constantly. When thick add half cup cream if 
possible. It is all right without. — Mrs. H. L. Madison. 

Cream Salad Dressing. — One cup vinegar, one cup cream, 
one tablespoon salt, one tablespoon mustard, a speck of cay- 
enne pepper, four eggs. Beat eggs. Beat butter, salt, mustard 
and sugar together and add to the eggs, then the vinegar, then 
the cream. Put in a double boiler and steam until it thickens, 
stirring constantly. If you have not cream, use milk and add 
the yolk of another egg. 

Olive Oil Salad Dressing.— Yolk of one egg, half teaspoon 



90 



HOW WE COOK IN TENNESSEE. 



mustard, half salt spoon of red pepper, one of black pepper, 
half spoonful of sugar, one of salt. Stir till mixed; pour in 
oil drop by drop till thick so you can cut, then about half tea- 
spoon of vinegar to thin it, then oil again drop by drop till 
thick, then half spoon of vinegar. After having used vinegar 
twice, alternate the olive oil with lemon juice, thinning with 
lemon juice and thickening it with the olive oil, each several 
times. — Miss Patty Crook. 

Shrimp Salad Dressing. — Two eggs, one wineglass oil to 
each egg, quarter teacup cream, half saltspoon salt to each egg,, 
half teaspoon mustard, half lemon to each egg, capers to taste. 
In mixing, beat oil into eggs, a drop at a time; then lemon, 
cream and salt ; lastly the capers. Pour over salad, using salt. 
Garnish with slices of lemon and whole shrimp. 

Dressing for Slaw. — Two-thirds cup vinegar, two-thirds cup 
cream, butter size walnut, one tablespoon mixed mustard, one 
tablespoon celery seed, pepper and salt to taste. Boil until 
thick and when cold pour over chopped cabbage. 

Dressing for Slaw. — One teacup vinegar, one egg, three table- 
spoons sugar, one teaspoon each of mustard and salt, butter 
size of egg. Mix well and boil. 

Dressing for Lettuce. — Half glass vinegar, tablespoon sugar, 
half teaspoon salt, half teaspoon mustard. Put on the fire and 
let come to a boil, pour on to two eggs beaten separately; take 
off at once. 

Dressing for Lettuce. — Half cup good vinegar, two table- 
spoons sugar, yolks two hard boiled eggs mashed to a paste 
with one teaspoon butter and half teaspoon mustard, two-thirds 
teaspoon salt. Mix together and pour over shredded lettuce 
just before it is to be served. — Mrs. H. R. Lancaster. 

Mayonnaise Dressing. — Yolks of four eggs, half teacup of 
melted butter, one teaspoon of dry mustard, half teaspoon of 
salt, mix salt and mustard in a half cup of vinegar, three- 
quarters of cup of cream, two teaspoons of sugar. Beat eggs 



HOW WE COOK IN TENNESSEE. 



91 



first, then put in butter and beat till smooth ; add mustard and 
salt and vinegar and then cream. Set in a pan of boiling water 
and cook till it thickens. Pour off and set in a cool place. — 
Mary E. Timberlake. 

Mayonnaise. — Yolks of four eggs, half cup vinegar, half cup 
sweet milk, one teaspoon sugar, mustard and salt to taste, but- 
ter size of an egg, one pint whipped cream. Cook in double 
boiler until thick, and when cold stir in cream. — Mrs. Thos. 
Polk. 

Mayonnaise Dressing. — Yolks of six eggs, two teaspoonfuls 
of mustard, one teaspoonful of salt, one cup of sugar, one table- 
spoonful of butter, one cup of vinegar, three cups of butter- 
milk. Mix cold, then put over the fire. When boiling add one 
more cup of buttermilk, to which has been added three table- 
spoonfuls of flour. Cook till thick. — Mrs. P. C. Callahan. 

Mayonnaise Dressing. — Put in saucepan a lump of butter 
size of an egg. When melted add one tablespoonful flour, and 
when smooth add one teacup milk or water ; let come to a boil. 
Have ready three well beaten eggs, one teacupful vinegar, one 
teaspoonful sugar, half salt and one scant teaspoonful Cole- 
man's mustard. Stir in with other ingredients in saucepan, 
and when it thickens to the consistency of cream, strain and 
set aside to cool. — Mrs. J. E. Ryley. 

Mayonnaise Dressing. — One teacup of vinegar, one teaspoon- 
ful of mustard, half teaspoonful of salt, two teaspoonfuls of 
sugar, or more if desired. Mix these ingredients, adding a cup 
of sweet milk and yolks of four eggs. Boil in double boiler 
until thick, then add half cup of whipped cream. — Mrs. J. C. 
Edenton. 

Prepared Mustard. — Take three teaspoons mustard, one of 
flour, half teaspoon sugar. Pour boiling water on these and 
mix into a smooth thick paste ; when cold add vinegar enough 
to make ready for use, and serve with salt. 

Mustard Dressing. — Half box mustard, yolks three eggs, one 



92 HOW WE COOK IN TENNESSEE. 



cup sugar, one tablespoon butter, one teaspoon salt, pod of red 
pepper, one pint good vinegar; mix all smoothly together, put 
into a saucepan and set in a vessel of boiling water on hot fire ; 
cook till it thickens. This will keep for months in a cool 
place. It is nice for cold meats and for mixing quick salads. 

Cucumber Aspic. — Peel and grate two large cucumbers, salt 
and let stand fifteen or twenty minutes, then strain. One box 
of gelatine, soak in pint of cold water, pour in pint of boiling 
water; mix with cucumber, season with juice of one lemon; 
salt and pepper to taste; strain through cloth. — Mrs. T. H. 
Temple. 

Tomato Jelly. — One cup of tomatoes, one bay leaf, six cloves, 
three tablespoons of vinegar, one onion, one tablespoonful of 
sugar, one teaspoon of salt, a pinch of red pepper and a pinch 
of white pepper, three-quarters box of gelatine (soak in water). 
Put in tomatoes while hot and strain through sieve and set 
away to congeal. For a salad put in chopped chicken and 
pecans. Serve with mayonnaise. — Mrs. C. N. Harris. 

Drawn Butter. — Rub together one tablespoon of flour, half 
cup butter; put into a saucepan and add one cup cold water. 
Cover and set in a large vessel of boiling water; season with 
salt and pepper; keep moving the dish and when thoroughly 
mixed take it off. Do not let boil. Using milk instead of water 
makes it a cream sauce. 

Salted Almonds. — To each half pint blanched almonds add 
tablespoon melted butter and one teaspoon fine salt. Spread 
in a pan, bake twenty minutes in rather cool oven. Spread on 
plates to cool. 



HO AY AVE COOK IN TENNESSEE. 



93 



VEGETABLES. 

"Study simplicity in the number of dishes, and variety in 
the character of the meals." — Sel. 

MEDICINAL PROPERTIES IN FOODS. 

Lettuce and cucumbers assist in cooling the blood. 

Raw onions are good for insomnia, and cooked onions or 
onion soup is an excellent remedy in debility of the digestive 
organs. 

Tomatoes are good for torpid liver. 

Spinach and dandelion are considered excellent for the 
kidneys. 

Celery is a good tonic for the nerves. 

Beans are considered one of the most nutritious and strength- 
ening of vegetables. 

Beets, turnips and potatoes are fattening. 

TIME REQUIRED FOR COOKING SOME OF MORE COM- 
MONLY USED VEGETABLES. 

Potatoes, baked, thirty to forty-five minutes. 

Potatoes, steamed, twenty to forty minutes. 

Potatoes, boiled in jackets, twenty to twenty-five minutes 
after water is fairly boiling. 

Potatoes, pared, about twenty minutes if of medium size ; 
if very large, twenty-five to forty-five minutes. 

Green corn, young, twenty to twenty-five minutes. 

Peas, twenty-five to thirty minutes. 

Asparagus, fifteen to thirty minutes if young; if old, thirty 
to fifty minutes. 

String beans, forty-five to sixty minutes, or longer. 



94 



HOW WE COOK IN TENNESSEE. 



Beets, boiled, one hour if young; if old, two to three hours. 

Parsnips, young, forty-five minutes. 

Turnips, one to two hours. 

Cabbage, young, one hour; old, two hours. 

Celery, twenty to thirty minutes. 

Squash, sixty minutes. 

Turnips. — Wash, peel, cut in thin slices across the grain, and 
put in kettle with a piece of fresh pork. When the water has 
stewed down low, mash the turnips and season with salt and 
pepper. Set back on the range and stir frequently until the 
water is all dried out. Do not boil too long, as they are much 
sweeter when cooked quickly. They will require from forty 
minutes to one hour to cook. 

Turnip Salad. — First boil a piece of bacon or jowl one-half 
hour, then add salad; boil one hour or more, till tender. Dip 
out with perforated skimmer, lay in deep dish, cover with- 
nicely poached eggs, or serve eggs on another dish if preferred'. 

Cornfield Peas. — Boil a piece of meat one hour. Put in the 
peas, boil one hour or more, adding salt just before they are 
done. Drain and serve. 

To Boil Green Peas. — Shell and lay your peas in cold water 
till half hour before dinner. Then put in boiling water and 
boil half hour steadily. Add a little salt just before taking 
them from the fire. Drain, add tablespoon fresh butter and 
put in covered dish. 

Creamed Peas. — Put two level tablespoonfuls butter and two 
of flour in a saucepan ; warm just a little ; mix until smooth ; 
add one cupful of milk ; stir until boiling. Open a can of peas ; 
turn them into the colander and pour over a little cold water; 
drain, turn them into the cream sauce ; add half a teaspoonful 
of salt, and stand them on the back of the stove to heat. 

Green Peas. — Shell peas and wash in cold water; cook in 
just enough boiling water to keep them from burning; boil 



HOW WE COOK IN TENNESSEE. 



1)5 



one-half hour and do not put salt in till they are tender, as it 
tends to harden them, Season with a good allowance of but- 
ter. A little milk may be added if desired. 

To Dress Cucumbers Raw. — They should be as fresh from 
the vine as possible, few vegetables being more unwholesome 
when long gathered. As soon as they are brought in, lay 
them in cold water. Just before they are to go to the table 
take them out, pare them and slice them into a pan of fresh 
cold water. When they are all sliced, transfer them to a deep 
dish; season them with a little salt and black pepper, and 
pour over them some of the best vinegar. You may mix with 
them a small quantity of sliced onions, not to be eaten, but to 
communicate a slight flavor of onion to the vinegar. — White 
House Cook Book. 

Fried Cucumbers. — Pare them and cut lengthwise in very 
thick slices, sprinkle with salt and pepper, dredge with flour, 
and fry in lard and butter, a tablespoonful of each mixed; 
brown both sides and serve warm. 

Stuffed Cabbage. — Cut cabbage in four parts and tie up in a 
cloth. Boil in salted water until tender and white. Make a 
dressing as for a fowl, using one beaten egg, one small lump of 
butter, equal parts of flour and meal, soda and sour milk as 
required. Cook this ten or fifteen minutes in a little butter. 
When cabbage is done, put dressing in between the leaves of 
cabbage, tie up again and let cook ten minutes. Take out, lay 
on strainer over pot and let all water drain off. Serve with 
drawn (melted) butter, or a cream sauce made of sweet milk, 
little flour and butter, seasoned to taste. Small bits of ham 
grated and added to the dressing is an improvement. — Mrs. T. 
H. Temple. 

Escaloped Cabbage. — Put on stove in a vessel with little cold 
water, about half small head of cabbage, cut in slices. Let 
boil until entirely tender, then chop fine. Beat in a porcelain 
pan one egg, half teaspoonful of salt, half teaspoon of sugar, 



96 



HOW WE COOK IN TENNESSEE. 



butter size of walnut (melted), half cup sweet milk. Stir 
cabbage into this, also a large teaspoon of flour made to a 
paste with milk. Season with black or cayenne pepper. Bake 
ten or fifteen minutes until slightly brown. Serve from dish. 
— Mrs. J. L. Nelson. 

Cabbage Boiled. — Great care is requisite in cleaning a cab- 
bage for boiling, as it frequently harbors insects. Large drum- 
head cabbage requires an hour to boil; the green cabbage will 
boil in twenty minutes. Add considerable water when boiling. 

Fried Cabbage. — Select a nice cabbage; chop it very fine; 
put into a frying pan two or three slices of salt pork; fry 
until done, then turn in the chopped cabbage, sprinkle with a 
little salt and fry slowly until done. — Mrs. P. R. Bray. 
Do not let a cabbage boil too long. 

Cauliflower. — When washed drop them into boiling water, 
into which you have put salt and a teaspoon of flour, or a slice 
of bread ; boil till tender ; take off, drain and dish them. Serve 
with a sauce spread over and made with melted butter, salt, 
pepper, grated nutmeg and vinegar. Before cooking loosen 
the leaves of a head of cauliflower and let lie top downward in 
a pan of cold salt water to remove any insects hidden between 
them. 

Brown Hashed Potatoes. — Chop cold boiled potatoes, 
sprinkle lightly with salt and pepper and melt one tablespoon- 
ful of butter in a fryingpan; when hot turn in potatoes, pat 
down with a spoon, cover and cook slowly for ten minutes; 
turn out in omelet shapes on a hot platter and garnish with 
parsley and serve. 

Potatoes. — The best way to cook Irish potatoes is to put them 
in just enough boiling water to cover them, leaving the skins 
on. Let them boil steadily till done. When nearly done, put 
in a little salt ; remove the skins while hot, and just as you are 
going to send to the table, pour over melted butter. A very 
poor potato cooked in this way, and pressed, while hot, in a 



HOW WE COOK IN TENNESSEE. 



97 



coarse cloth, will be mealy; and if mashed with a little butter, 
cream, or milk, you can not tell it from the best. Potatoes 
should not.be served in a covered dish, as the condensing of 
the steam makes them clammy. 

Another Way. — Pare the potatoes very thin, as the best of 
the potato is near the skin ; put in sufficient boiling water, 
salted, to cover them. When done, pour off the water, allow- 
ing them a little hard, and set back on the stove to dry, with 
the cover of the vessel removed to aid evaporation, or a 
towel over the top to absorb vapor. Boil half an hour. 

New Potatoes. — Rub off the skins with a coarse towel in cold 
water; put them in boiling water; cook twenty minutes; drain 
off the water, sprinkle with a little pepper and salt, and pour 
over melted butter or cream. 

Saratoga Potatoes. — Pare and cut Irish potatoes very thin; 
put them in cold water to soak. When ready, take them out 
of the water and wipe them dry, as they will not brown if 
they are not well dried. Have your lard about as you would 
for frying doughnuts, dropping in about two handfuls at a 
time, stirring all the time, so that they will brown evenly. 
The quicker they are cooked — so that they do not burn — the 
better they are. Add a little salt when you take them out of 
the fat. Take out with a wire egg beater. 

Texas Potatoes. — Boil Irish potatoes, mash, season with salt, 
pepper and butter. Mince a large onion fine and mix through 
the potatoes. Put in a baking dish, smooth over the top, dot 
with bits of butter and put in the oven and brown. — Mrs. J. 
L. Newsom. 

Potato Croquettes. — One quart Irish potatoes, mashed hot; 
small onion grated; four tablespoons of melted butter; two 
teaspoons of chopped parsley; white Singapore; pepper and salt 
to taste. Mix, form into balls, roll in egg, then in bread 
crumbs, egg again and crumbs again. Pry in hot lard a deli- 
cate brown. Menu for five persons. 



98 HOW WE COOK IN TENNESSEE. 



Scalloped Potatoes. — Slice raw potatoes thin; place in a pud- 
ding dish, after each layer pepper and salt and butter; when 
the dish is fnll pour in a cup of milk and bake nearly one 
hour. Dredge flour over each layer except the top one. But- 
ter the dish well before using. — Mrs. H. J. Vandenbrook. 

Riced Potatoes. — Cream and season potatoes, then run them 
through a three-cornered Irish potato masher, and serve with 
a lump of butter in the center. A very pretty way to serve 
them on special occasions. 

Deviled Potatoes. — Wash some large, smooth Irish potatoes. 
Cut off one end and bake well done with the jackets on. After 
cooked, take out the inside and cream, season with salt, pepper, 
butter and a little mustard. Then stuff this back in jackets, 
put back in the oven and let stay long enough to get real hot. 
Serve while hot. — Mrs. J. L. Newsom. 

Scalloped Potatoes. — Fill a pan with thinly sliced sweet po- 
tatoes, cover with new milk and a good sized piece of butter, 
season to taste and bake in a hot oven half an hour. — Mrs. J. 
L. Newsom. 

Boiled Potatoes (in jackets). — Choose potatoes of uniform 
size; wash and scrub them with a brush, dig out all eyes and 
rinse in cold water; cook in just enough water to keep from 
burning till easily pierced with a fork, not till they have burst 
the skin and fallen to pieces. Drain, take out potatoes and 
place them in oven for five minutes and they will be dry and 
mealy. — Battle Creek. 

Roasted Potatoes. — Potatoes are much more rich and mealy 
roasted than cooked any other way; wash carefully and dry 
them, bake in a moderate oven till a fork will easily pierce 
them; turn them about occasionally. When done, press each 
one till it bursts slightly, as that will allow the steam to escape 
and prevent potatoes from becoming soggy. Serve at once in 
a folded napkin placed in a hot dish. — Battle Creek. 

Potato Rissoles. — Mash potatoes, salt and pepper to taste, 



HOW WE COOK IN TENNESSEE. 



!)!) 



if desired add a little parsley. Roll potatoes into small balls, 
cover them with an egg and bread crumbs, and fry in hot lard 
for about two minutes. Finely minced ham or tongue may be 
added with good effect. 

Potato Balls. — Work into a cupful of cold mashed potato a 
teaspoonful melted butter; when the mixture is white and 
light add the beaten yolk of one egg, and season to taste. Make 
into balls between your floured palms, roll thickly in flour, and 
fry in plenty of hot dripping. Take up with a split spoon, 
shake off the fat, and pile on a hot dish. 

Creamed Potatoes. — Peel and boil white mealy potatoes in 
salt water about twenty minutes. Drain, mash thoroughly, 
add salt, butter, a little cream and beat till very light. 

Potato Snowballs. — If the potatoes are large, cut them into 
quarters; if small, leave them whole; drop them into just 
enough boiling water to cover. When tender, drain and dry 
in the usual way. Take up two or three pieces at a time in a 
strong clean cloth and with the hands squeeze them tightly 
together in the shape of balls. Serve hot with melted butter. 
In having good Irish potatoes, everything depends on having 
all the things used in their preparation hot, and in their being 
served immediately. 

Stuffed Potatoes. — Bake six medium-sized potatoes, cut in 
halves and without breaking the skin, scoop out the potato in 
a hot bowl. Mash, add a little butter, half cup hot milk, salt 
and pepper to taste. Beat the whites of two eggs stiff and mix 
it with the potato. Fill the skins with the potato mixture, 
heaping it slightly on the top. Add grated cheese, return to 
oven and brown slightly. 

Baked Irish Potatoes. — Bake Irish potatoes till done ; care- 
fully remove potato from jacket by cutting a small piece off of 
each end. Cream thoroughly, season with salt, pepper and 
butter, add cream, and a little prepared mustard. Stuff the 
potato in jacket with a small bit of butter on each end; put in 
stove and brown quickly. — Mrs. A. H. Ellington. 

LOf C. 



100 



HOW WE COOK IN TENNESSEE. 



Baked Irish Potatoes. — Cream potatoes nicely, put the po- 
tatoes in a pan with a lump of butter, return to the oven just 
long enough to brown nicely, and serve at once. 

Sweet Potatoes. — Boil three potatoes, peel and run through 
a colander — add a lump of butter, a little rich cream and half 
cup of nuts chopped fine. Round up on a plate and bake a 
few minutes. — Mrs. W. S. Keller. 

Baked Sweet Potatoes. — Wash, and bake in the oven with 
the skins on. When done, serve without peeling. When roast- 
ing beef or pork, peeled sweet potatoes laid in the same pan 
around the meat, and allowed to cook in the gravy, are very 
nice. When cooked in this way, the potatoes, if large, should 
be cut through the length, so as to get thoroughly done. 

Sweet Potato Cakes. — Take the inside of cold sweet potatoes, 
form into small round cakes, roll in flour and fry brown in 
butter. 

To Fry Sweet Potatoes. — Parboil the potatoes, peel, cut in 
slices and fry brown in boiling lard. Sprinkle with sugar. 

Candied Sweet Potatoes. — Boil potatoes nearly done, peel 
and cut in slices; put a layer of potatoes, bits of butter dotted 
over them and sprinkle them well with sugar. Add another 
layer of potatoes, butter and sugar, until the. dish is full. Add 
very little water and bake. 

Corn Fritters. — Four ears of corn grated, one egg, table- 
spoon flour, a little sweet milk. Have a saucepan with smoking 
hot grease and drop from a spoon just enough at one time for 
a fritter. 

Stewed Corn. — Take one dozen ears of green, sweet corn, 
very tender, cut off the kernels, cutting with a sharp knife 
from the top of the cob down; then scrape the cob. Put the 
corn into saucepan over the fire with just enough water to 
make it cook without burning; boil about twenty minutes, add 
cup of milk or cream, tablespoon of cold butter, season with 
pepper and salt. Boil ten minutes longer and dish up hot. 



HOW WE COOK IN TENNESSEE. 



101 



Corn Pudding. — Twelve ears of corn grated, add whites and 
yolks of four eggs beaten separately, one teaspoon sugar, the 
same of flour mixed up in a tablespoon of butter, a little salt, 
one pint of sweet milk. Bake three-quarters of an hour. — Mrs. 
Sam Lancaster. 

Green Corn Boiled. — Strip off the husks, pick out all the 
silk, and put in boiling water, but no salt ; boil twenty minutes. 

Fried Squash. — Use the crook-neck squash; slice crosswise, 
very thin, lay in salt water, wipe them on a towel, dip in meal 
and fry in hot lard. As you take them out lay them on wrap- 
ping paper just a moment to absorb the grease. — Very fine. 

Squash. — Peel, cut and boil the squash in salted water till 
tender; drain and mash smoothly, seasoning with salt, pepper 
and butter. 

Parsnips. — Boil for one hour or until tender. Throw into 
cold water and remove the skins. Cut into slices and sprinkle 
with salt and pepper, dip in melted butter; then roll in flour 
and fry in butter until brown on both sides. Or the parsnips 
may be mashed, seasoned and served with butter. 

Parsnip Fritters. — Boil four or five parsnips. When tender 
take off the skin and mash them, then add half teacup sweet 
milk and pinch of salt, one egg and enough flour to make a stiff 
batter. Put a tablespoon of lard in frying pan over the fire, 
and drop from a spoon ; fry brown. 

Oyster Plant. — Wash the roots, scrape them, throw them in 
cold water; then cut crosswise in thin slices, throw into fresh 
water enough to cover, add a little salt and stew one hour in 
covered vessel. Pour off water, add a little milk, butter and 
pepper. Boil up and serve hot. 

Scalloped Tomatoes. — Place in a baking dish a layer of 
bread crumbs, then a layer of peeled tomatoes sliced, with bits 
of butter, a little pepper and salt ; then bread crumbs, tomato, 
and so on, until the dish is full, having the bread crumbs on 
top. Place in the oven and bake. — Mrs. H. J. Vandenbrook. 



102 HOW WE COOK IN TENNESSEE. 



Spanish Way to Cook Tomatoes. — Peel a dozen ripe toma- 
toes and fry in bntter with two or three sliced green peppers; 
sprinkle on a little salt; add an onion and cook well together. 

Stuffed Tomatoes. — Cut a slice from the stem end of each, and 
scoop out pulp. Mince one small onion, fry slightly, add one 
gill hot water, tomato pulp, two ounces cold veal or chicken 
chopped fine, simmer slowly, season with salt and pepper; 
stir in enough cracker dust or bread crumbs to absorb mois- 
ture; take off fire and let cool, stuff the tomatoes, small piece 
of butter on top of each and bake until sligthly browned. — Mrs. 
A. H. Ellington. 

Stewed Tomatoes. — Pour boiling water over one dozen ripe 
tomatoes; let stand a few minutes. Peel off skins, slice and 
cook about twenty minutes in saucepan; then add tablespoon 
butter, salt and pepper. Stew fifteen minutes longer and serve 
hot. Or if desired turn them into a baking dish and put bits of 
light bread, cut in squares, in the tomatoes, adding a tiny bit 
of butter and sugar to each piece. Set in the oven just long 
enough to toast the bread. — Mrs. Sam Lancaster. 

Stuffed Tomatoes. — Cut the tops from six choice tomatoes 
and scoop the meat out with a spoon. Mix with meat and 
juice of tomato one-quarter pound of chopped nuts, half cup 
of chopped nuts, quarter teaspoonful of cayenne pepper, one 
teaspoonful of salt, three tablespoonfuls of mayonnaise dress- 
ing. Dissolve one tablespoonful of gelatine and mix with the 
ingredients. Set on ice till it begins to stiffen, then fill the 
tomatoes with it and serve on lettuce leaves with a little more 
mayonnaise dressing if desired. — Miss Pattie Crook. 

Tomatoes Stuffed with Lobster. — Peel tomatoes and scoop 
out the meat, leaving enough to keep the shape. Chop the to- 
matoes, season with salt, black pepper, cayenne pepper, and a 
little lemon juice. Mix well with the lobster, and add an oil 
mayonnaise dressing. Then refill the tomatoes and place on 
ice. Serves six people, and is delicious. — Eleanor Freeman 
Lancaster. 



HOW WE COOK IN TENNESSEE. 



103 



Stuffed Baked Tomatoes. — From the blossom end of a dozen 
smooth, ripe tomatoes, cut a thin slice and with a small spoon 
scoop ont the pulp without breaking the rind; chop a small 
head of cabbage and a good size onion fine, and mix with them 
fine bread crumbs and the pulp; season with pepper, salt and 
sugar and a cup of cream. When all is well mixed, fill the 
tomato shells, replace the slices and place the tomatoes in a 
buttered baking dish, put in pan just enough water to keep 
from burning; drop a small lump of butter on each tomato 
and bake half hour or so, till well done. Place another bit of 
butter on each, and serve in same dish. Very fine. — Mrs. A. H. 
Ellington. 

Stewed Tomatoes. — Put one quart tomatoes on to stew in an 
iron skillet; allow it to cook until dry like mush, then add 
sugar, salt, a lump of butter as large as an egg and half cup or 
one cup of bread crumbs. — Mrs. J. P. Snider. 

Broiled Tomatoes. — Dip in boiling water and take off skins, 
cut half in two and set in a biscuit pan, skinside down, putting 
butter, sugar, pepper and salt on each piece; put in the oven 
on the top rack until they begin to brown. A nice breakfast 
dish.— Mrs. S. W. Tucker. 

Tomatoes and Onions. — Prepare half an hour before dinner, 
scald a few at a time in boiling water, peel, slice and sprinkle 
with salt and pepper, pour vinegar over them, and add sliced 
onions. This is especially nice in the fall. 

Asparagus. — Boil tender white asparagus twenty minutes. 
Drain, add more boiling water ; boil fifteen minutes, drain again 
and add one-fourth cup of fresh sweet milk. Just as this 
boils add a little thickening and about a saltspoon each of salt 
and sugar. Pour immediately into a dish with drawn butter. 
—Mrs. B. 0. Snider. 

Asparagus. — Let stand in cold water to freshen; put it in 
plenty of boiling water well salted. It will cook in thirty or 
forty minutes. Have ready four slices toasted bread, put as- 



104 HOW WE COOK IN TENNESSEE. 



paragus on it and pour over white sauce of thickened milk 
and butter. 

Asparagus. — Trim off the hard, woody ends of the stalks, 
tie in bundles, six or seven stalks to a bundle, and drop into 
boiling salted water. Boil rapidly, uncovered, till tender, 
drain and serve on slices of toast with melted butter. 

Asparagus a la Creme. — Cook the asparagus as above. Make 
the plain cream sauce, seasoning with salt and pepper; add 
the asparagus and serve at once with toast. 

Escaloped Asparagus. — Fill a baking dish with cream 
asparagus, cover with grated cheese. Bake till brown in a 
very hot oven, then sprinkle with chopped parsley and serve 
at once. 

Asparagus Fritters. — Make a fritter batter of egg, flour and 
milk, adding salt and pepper and a little baking powder. Add 
the cooked and cut asparagus to the batter. The batter must 
be just stiff enough to drop easily from the tip of a spoon. 
Fry in deep fat, smoking hot, drain on brown paper, and serve 
with any preferred sauce. 

String Beans. — Put a piece of bacon four inches square into 
a vessel of boiling water, boil half hour, then put in beans, 
having them strung and broken in pieces. Boil from two to 
three hours, adding water as it boils out. Let them boil down 
low before taking up. Add salt when nearly done. 

Snap Beans. — Early in the morning string round tender 
beans and throw in water till one hour before dinner, when 
they must be drained and thrown into a ppt where bacon is 
boiling. 

Boston Baked Beans. — Soak one quart beans all night; in 
the morning cover them with boiling water, and set at the side 
of the range, until swollen and soft, but not broken. If you 
have no bean pot, put them into a deep baking dish; thrust a 
half pound chunk of salt pork, parboiled, and scored on top, 
down into the beans; add a teaspoonful salt, half as much 



HOW WE COOK IN TENNESSEE. 105 



made mustard and tablespoon molasses, with enough hot water 
to nearly cover them; fit a top on dish and set in a slow oven, 
peeping at them three or four times to see if they need more 
boiling water. If so supply it. For the last half hour cook 
them faster and uncovered. This is the genuine New England 
dish and cannot be improved upon. — Marion Harland. 

Baked Egg Plant. — Boil till tender, peel and mash, add pep- 
per, salt, bread crumbs, a little onion and a spoonful butter. 
Bake on a plate twenty minutes. 

Egg Plant Pudding.— Quarter the egg plant and lay in water 
over night to extract bitterness. Next day parboil, peel and 
chop fine; add one cup bread crumbs and two eggs to one 
pint of egg plant ; salt, pepper and butter to taste. Add sweet 
milk to make good batter. Bake in earthenware dish thirty 
minutes. — Mrs. C. P. Black. 

Fried Egg Plant. — Take fresh egg plants, slice one-quarter 
inch thick, rub both sides with salt, stand on edge in a bowl; 
this extracts the bitterness; dry on a napkin and dredge with 
flour. Have ready a frying pan with large spoon of very hot 
lard. They will fry a nice brown in ten minutes. It is not 
necessary to peel them. 

Stewed Celery. — Scrape the outside stalks of celery and cut 
in pieces one inch long ; let stand in cold water half hour, then 
put in boiling water enough to cover, and cook till tender; 
drain off water and dress with butter, salt and milk or cream, 
thickened with a little flour. 

How to Keep Lettuce Fresh. — Do not keep it in water. In- 
stead wash the leaves carefully and wrap them up in a wet 
cloth, covering with several thicknesses. Place on a plate or 
in a large bowl until wanted for use. The cloth should be kept 
wet. In this way lettuce will keep fresh for several days and in 
a much better condition than when set in water or on the ice. 

Onions. — Onions boiled in milk, instead of water, are render- 
ed more delicate and improved in flavor. Let the milk boil; 



106 



HW VTE COOK IX TENNESSEE: 



add a little salt. Peel the onions, and pnt them in boiling milk, 
and let them boil half an hour, or until well done. Drain them 
in a colander ; put them in a warm dish, and pour a little 
melted butter over them: sprinkle with black pepper. 

To Boil Okra. — Okra should be young and tender. Cut off 
the stems and tip of the small end: boil till tender, but not 
long enough to cause it to fall to pieces; pour over melted 
butter, seasoned with salt and pepper. 

Carrots Mashed. — Cook until tender in boiling water and a 
little salt : drain well and then add one tablespoon of butter, 
salt and pepper. Serve hot. Carrots are also good boiled 
plain, with salt and melted butter poured over them. 

Stewed Carrots. — Prepare young and tender carrots, drop 
into boiling water and cook for fifteen or twenty minutes. 
Drain, slice and put into a stewpan with rich milk or cream 
nearly to cover: simmer gently until tender; season with salt 
and a little chopped parsley. 

Beets. — AYash them well: be careful not to cut the top too 
close to the beet, or break off the ends, as this will allow both 
the color and sweetness to escape: boil one hour'. When done, 
drop in cold water and rub off the skin, and slice very thin. 
Dress with melted butter or salad oil. peper and salt; serve 
hot. They are more commonly dressed in vinegar, salt and 
pepper, when cold. Old beets will take two hours to boil. 

Buttered Beets. — After boiling remove skin and chop fine: 
add melted butter, pepper, salt and a little sugar. Serve hot. 

Hot Slaw. — Chop cabbage and set in a vessel on top of 
stove, with just a little water and let get perfectly hot. Make 
a dressing as follows : One teacup cream with egg beaten in, 
a small lump butter, one teaspoon made mustard, add pepper 
salt, and add gradually two tablespoons vinegar : put on stove, 
and when hot pour over slaw. Chopped celery adds to it. 

Cold Slaw. — Select the finest head of bleached cabbage — 
that is to say. one of the finest and most compact of the more 



HOW WE COOK IN TENNESSEE. 



107 





JDoi^Be Tied to your Kitchen ^ 

Don't spend the best hours 
of the day planning at kitchen 
work until you have no time 
left for other things. 

A Hoosier Kitchen Cabinet 
will do away with kitchen 
drudgery, enables you to pre- 
pare the three daily meals 
and clear up in half the usual time, with half the usual labor. 
We have the sale of the Hoosier and can show you the com- 
plete line. 

ALEXANDER & ROSE, 

JACKSON, TENN. 

delicate varieties; cut up enough into shreds to fill a large 
vegetable dish or salad bowl — that to be regulated by the size 
of the cabbage and the quantity required; shave very fine and 
after that chop up, the more thoroughly the better. Put this 
into a dish in which it is to be served, after seasoning it well 
with salt and pepper. Turn over it a dressing made as for 
cold slaw; mix it well and garnish with slices of hard boiled 
eggs. 

Dressing for Cold Slaw (Cabbage Salad). — Beat up two eggs 
with two tablespoonfuls of sugar, add a piece of butter the size 
of half an egg, a teaspoonful of mustard, a little pepper, and 
lastly a teacup of vinegar. Put all these ingredients into a 
dish over the fire and cook like a soft custard. Some think it 
improved by adding half a cupful of thick sweet cream to this 
dressing ; in that case use less vinegar. Either way is very fine. 



108 



HOW WE COOK IN TENNESSEE. 



CEREALS. 

Boiled Rice. — Wash one teacup rice, add one quart boiling 
water, teaspoon salt, boil fast twenty minutes, stirring only 
twice. Drain off the water, set on back part of stove and cover 
with a cloth for one-half hour, and every grain will stand to 
itself. Or, you may add one cup of milk after water is drained 
off and allow it to cook slowly till the milk is absorbed. 

Spanish Rice. — Put lump of butter in pan, pour in it cup of 
raw rice, and allow it to brown; then put in one can of toma- 
toes, one green pepper and chopped onion to taste. 

Rice Cakes. — Use rice that has been boiled with milk; add 
one egg ; shape into cakes and fry in hot grease. 

Hominy. — Large hominy, after it is washed, must be put to 
soak over night; if you wish to have it for dinner, put it to 
boil early in the morning, or it will not be done in time; eat 
it as a vegetable. Small hominy will boil in an hour ; it is very 
good at breakfast or supper to eat with milk or butter, or to 
fry for dinner. Both large and small hominy will keep good 
in a cool place several days. Be careful that the vessel it is 
cooked in is perfectly clean, or it will darken the hominy. 

Mush. — Have one quart boiling water (it must be boiling), 
one teacup meal, wet with cold water, stirred in gradually; 
add salt and let boil thirty minutes ; add more boiling water if 
it is too thick. 

Fried Mush. — Slice cold mush, dip in meal and fry. 

Grits. — Grits should be boiled in plenty of water for two 
hours, adding more boiling water as it boils low. Do not boil 
in iron vessel. 

Grits. — Wash nicely, allow twice as much water as grits, 
season with salt and boil till done. Cold grits may be utilized 



HOW WE COOK IN TENNESSEE. 



109 



by slicing and dipping the slices in a batter of flour and egg, or 
in dry meal ; fry in hot lard. 

Baked Grits. — After cooking the grits season with butter, 
salt and milk, and two eggs beaten very light; bake in a but- 
tered dish. 

Rice as a Relish. — Cook rice so that the grains will stand 
apart, and while hot put a generous tablespoon on individual 
plates; open can of large yellow California peaches; lay half 
a peach in center of each plate, and pour over it a sauce made 
as follows : Rub together thoroughly one tablespoon butter 
with one cup powdered sugar, add yolks four eggs beaten very 
light, and juice of one lemon; beat briskly several minutes 
and then add glass of wine, stirring hard all the time. Set 
bowl containing this in saucepan of boiling water and stir till 
it becomes heated, being careful that it does not boil. — Colum- 
bia Cook Book. 

Rice Croquettes. — Use rice that has been left over. Mix with 
two well beaten eggs. Make into balls or pear shaped; let 
stand awhile, then fry in hot lard. Garnish dish with parsley. 
—Mrs. T. H. Temple. 



110 



HOW WE COOK IN TENNESSEE. 



MACARONI. 

Baked Macaroni. — Boil one-half ponnd of macaroni till 
tender; strain off the water and pnt in a deep dish — buttered 
to prevent its sticking — with layers of grated or finely-cut 
cheese, butter, pepper and salt, alternating with layers of the 
macaroni. Finish with the cheese layer on top. Bake till a 
nice brown — about twenty minutes or half an hour. 

Macaroni with Eggs. — Boil till tender one-half pound of 
macaroni or spagetti; drain off the water; beat well two eggs 
and mix in the macaroni. Butter a dish, and put in alternate 
layers of macaroni and eggs, and grated cheese, pepper and 
salt. Pour over all about half a teacup of milk. Bake till a 
good brown. 

Macaroni and Cheese. — Break one-half pound macaroni into 
small pieces; cook in boiling water twenty minutes, teaspoon 
of salt. Drain it well and put a layer in bottom of a well 
buttered baking dish, upon this some grated cheese and small 
pieces of butter, a bit of salt, then more macaroni and so on, 
filling the dish; pour over the whole one cup milk. Bake half 
hour. 

Macaroni with Cheese. — One-quarter of a pound of macaroni 
(inch pieces) and cook in three pints of boiling water twenty 
minutes. Drain, pouring over it cold water. Make a sauce of 
one tablespoonful each of butter and flour, and one and a half 
cups of hot milk, salted. Put a layer of cheese in bottom of 
baking dish, then a layer of macaroni and one of sauce, and 
proceed in this manner until all are used. Cover top of dish 
with bread crumbs pulverized in food cutter, placing bits of 
butter and a little cheese over it, and bake until brown. 

A secret of the delicious spaghetti and macaroni served in 
Italian table d'hote restaurants is that instead of being boiled 
in water, the cereal is cooked in very rich stock. 



HOW WE COOK IN TENNESSEE. Ill 



Macaroni with Tomatoes. — Cook the macaroni as for cheese, 
abont one-fourth of a package. While that is cooking, open a 
can of tomatoes and put in another vessel on the stove, chop- 
ping the hard lumps. Then take two slices of breakfast bacon 
and fry until crisp. If you like you can cut this in small bits 
and put in the tomatoes. Then take one onion the size of an 
egg, and slice and fry in the grease of the bacon, and put the 
grease, onion and mocaroni in the tomatoes and cook about 
one hour, or until thick ; salt and pepper to taste. Cook on the 
back of the stove. — Mrs. J. L. Newsom. 

Italian Macaroni. — One pound beefsteak ground fine in meat 
chopper, add to this half can of tomatoes ; put in a pot and set 
on back of stove to simmer for two hours. Grind two medium 
sized onions and brown in half cup of butter. Stew about one- 
third package of macaroni for one hour. When meat, toma- 
toes, onions and macaroni are all cooked mix onions, tomatoes 
and meat together for a sauce, seasoning to taste with salt. 
Put macaroni on a large platter, spreading sauce over it and 
covering all with thick layer of grated cheese (Edam prefer- 
red). A little olive oil added to the sauce makes it richer. 
This makes quantity sufficient for ten people. Fine. Mrs. B. 
E. Thomas. 

Spaghetti and Tomatoes. — One-quarter pound of spaghetti, 
one-half pint of stewed tomatoes, one tablespoonful of flour, one 
tablespoonful of butter, one onion, salt and pepper to taste. 
Take a handful of spaghetti, put the ends into boiling salted 
water, and as they soften coil without breaking. Boil briskly 
until done, drain and let stand in cold water fifteen minutes to 
blanch. Place the butter in a frying pan; when hot add the 
sliced onion and fry until brown. Add flour and stir until 
smooth. Then pour in the strained tomatoes, and when they 
boil add the spaghetti ; boil up once and serve without cutting. 
Onion may be omitted if desired. — Mrs. W. E. Fite. 



112 



HOW AYE COOK IN TENNESSEE. 



BREAD. 

"Behind the nutty loaf is the millwheel; behind the mill is 
the wheat field ; on the wheat field rests the sunlight ; above the 
sun is God." — James Russell Lowell. 

MEASURES AND WEIGHTS. 

One quart of sifted flour is one pound. 
One pint of granulated sugar is one pound. 
Two cups of butter (packed) are one pound. 
One pint of butter is one pound. 

One quart of Indian meal weighs one pound two ounces. 

One quart of powdered white sugar, one pound one ounce. 

One quart of best brown sugar, one pound two ounces. 

Ten eggs are one pound. 

Five cups of sifted flour are one pound. 

One wine glassful is half a gill. 

Eight even tablespoonfuls are a gill. 

Four even salt spoonfuls make a teaspoon. 

One saltspoonful is good measure of salt for all custards, etc. 

Two gills are half pint. 

Four teaspoonfuls are equal to one tablespoonful. 

Rolls and Light Bread. — Take three pints of unsifted flour, 
and at noon have boiled a large Irish potato ; while the potato 
is boiling, dissolve the half of an yeast cake in a coffee cup of 
lukewarm water. Take one of the three pints of flour, and sift 
it into a bowl ; mash the potato quickly and very smoothly 
and while hot ; put it into the pint of flour, and mix potato and 
flour together with the hand; add a teaspoonful of sugar and 
a small teaspoonful of salt. Now pour onto this the cup of 



HOW WE COOK IN TENNESSEE. 



113 



dissolved yeast; beat this batter well with a spoon; cover this 
bowl of batter, and place it where it will keep moderately 
warm. Abont eight o'clock at night, sift the other two pints 
of flour on the biscuit board, leaving out a very little to knead 
the dough in the morning. Then take a tablespoonful of lard 
(not heaping) ; mix it into the flour, adding another teaspoon- 
ful of sugar and a teaspoonful of salt. Now pour the batter 
into this flour and knead the dough well; put this dough into 
a jar or bowl that has a cover. Early next morning knead this 
dough over; make into rolls, and set to rise for breakfast. If 
this recipe is exactly followed, it can not fail. — Mrs. H. R. Lan- 
caster. 

Parker House Rolls. — Add to one pint hot milk one teaspoon 
salt, one tablespoon each of butter and lard, one tablespoon 
sugar; cool; add one compressed yeast; place in center of one 
quart Dainty flour, stirring in flour to make thick batter ; cover, 
let rise ; knead rest of flour in ; let rise double ; roll out to quar- 
ter inch; cut with form; indent each; brush with butter; fold 
one-half over other; set in pan; cover for one hour; then bake 
fifteen or twenty minutes. 

Yeast for Bread. — Boil and mash four potatoes, add one 
cup flour and pour over this a big quart of boiling water. 
When cold add one yeast cake soaked in half cup water. 

Bread. — One quart flour, one teaspoonful salt, one teaspoon 
sugar and one teaspoon lard. To this add one large cup of the 
above yeast. — Mrs. Ida Hall. 

Irish Potato Liquid Yeast— Into two boiled Irish potatoes, 
well mashed, smooth two tablespoons flour, one tablespoon 
salt, two tablespoons sugar, one yeast cake dissolved in water, 
and let ferment over night in warm place; then screw jar tight 
and keep in a cool place. In making rolls use one teacup of 
the liquid. — Mrs. Wm. Holland. 

Tea Rolls. — Half-gallon dainty flour, one heaping spoon lard, 
two heaping spoons sugar, one egg well beaten, one cup yeast, 



114 HOW "WE COOK IN TENNESSEE. 



enough warm water to make soft dough. Knead well and set 
to rise. When light work down and set to rise the second time 
— then roll out on board and cut into biscuit, placing in pan 
to rise again one and one-half hours for supper. — Mrs. Wm. 
Holland. 

Sugar Rolls. — Two quarts flour, one or two eggs, lump of 
butter size of walnut, the same yeast as for bread; roll half- 
inch thick, sprinkle with sugar, cinnamon, butter and raisins 
or currants. Cut in strips and roll. Pinch dough together on 
pne end so the syrup will not come out, and set on end in a 
biscuit pan to bake. — Mrs. J. C. Lanham. 

Light Rolls. — Buy one five cent yeast cake. Dissolve one- 
quarter of it in half cup of luke warm water. Pour this into 
one quart of sifted flour, lard size of egg, salt, one tablespoon 
sugar, one beaten white of egg ; mix rapidly and set in a warm 
place (not too hot) to rise. When dough is well risen (which 
it will be in three hours) knead it well, then spread enough 
flour on board to roll dough like biscuits and cut. Place in 
pan, rubbing a little lard on top of each loaf. Bake in a slow 
oven. Keep the remaining part of yeast cake in a dry place. 
It can be used several days. — Mrs. J. L. Nelson. 

Pocket Books. — Beat yolks four eggs with two dessert 
spoons of sugar, then add one teacup sweet milk with a yeast 
cake dissolved in it. Flour enough to make a stiff batter; 
lastly, add well beaten whites, and let rise. When very light 
add one tablespoon butter, one tablespoon lard; sift in flour 
and make soft dough; let rise again; work out dough with 
little more flour; roll in pieces about five inches long and 
three inches wide. Spread very little butter on one end and 
fold like a pocket book and put them to rise. When light 
bake. — Mrs. H. R. Lancaster. 

To make Rolls. — One cup of yeast, one cup warm water, half 
cup sugar, half cup lard, white of one egg well beaten; cream 
lard and sugar together, add yeast and water, stir in flour to 



HOW WE COOK IN TENNESSEE. 115 



make soft batter, and when light add flour to make a stiff 
dough, and set to rise again, and when light work and make 
into rolls — keep them warm and in one hour they will be ready 
to bake. — Mrs. H. R. Lancaster. 

French Rolls. — One quart sweet milk, half pound butter, four 
eggs, four tablespoons sugar, one teacup soft yeast and enough 
Dainty flour to make a stiff batter. When light add flour to 
make a soft dough and let rise again. Then roll out half inch 
thick and cut into squares ; one teaspoon sugar and small lump 
butter to each piece; fold over one half over the other as a 
pocket book. — Mrs. H. R. Lancaster. 

Quick Bread. — Sift together one quart Dainty flour with one 
heaping teaspoon of cream tartar, one even teaspoon of soda, 
half teaspoon of salt. Mix in dry two tablespoons of lard and 
last work all into a dough with nearly a pint of buttermilk. Let 
it stand a few minutes, then mold into two loaves. Place in tins, 
let stand four or five minutes and bake in a brisk oven. If it 
gets brown too quickly on top, place greased paper over the 
loaves. — Mrs. J„ R. Thomas. 

Potato Yeast. — Boil one large potato ; put in a bowl ; add one 
tablespoon flour, two of sugar, mash well together and pour 
in the water potato was boiled in. Let stand to cool ; add one 
square of Fleishman's yeast. Let stand to rise to a light foam; 
keep in a cool place. — Mrs. H. R. Lancaster. 

Light Bread, by a Professional Bread Maker. — It makes fine 
bread, does away with the annoyance of setting bread at night, 
and still allows you to get your bread done by noon. Save the 
water in which you boil the potatoes; mash two or three pota- 
toes and add to it. When it cools add one yeast cake, one half 
cupful of sugar and one tablespoonful of salt. Let it stand 
over night in a warm place in winter. In the morning take 
out about one pint of this, and set it away for the next time. 
Add a little more water if needed, and stir in flour to make a 
soft sponge. Let it rise until light, mix stiff, let rise again, 



116 



HOW WE COOK IN TENNESSEE. 



make into loaves, let rise and bake. It -will come up so quickly 
Add a little more water if needed, and stir in Dainty flour to 
make a soft sponge. Let it rise until light, mix stiff, let rise 
again, make into loaves, let rise and bake. It will come up so 
quickly as to surprise you. Now, when you want to bake again, 
save your potato water as before, add potatoes, sugar and salt, 
and at night the pint you saved before, which is called the 
"starter." In the morning, before adding any flour take out 
your "starter" again, and proceed as before. You can add half 
a yeast cake occasionally, and after baking ten or twelve times 
it is probably best to start again, otherwise it would get sour 
after a time. This way of baking is economical, easy and 
quick, and makes the best bread I ever had. — Mrs. C. H. B. 

Light Bread. — Light bread recipe: Take a cup of sweet 
milk, let it come to a boil, and make a thin mush of meal, 
and set aside in some warm place. Next morning add one quart 
of water as hot as you can bear your finger in; add little salt 
and make a stiff batter, and set in a kettle of warm water, I 
might say hot water, for it ought to be just so you can bear 
your hand in, and keep it that way, and when it has stood 
about an hour stir good with a spoon, and when it rises sift 
your flour and make a stiff dough and knead it well, 
and put in pan and set in a good warm place, not too hot. In 
the stove is a good place, but have it so you can bear your 
hand on it inside, and when your bread rises, handle it care- 
fully, as it is easy to shake down. Do not have the fire too 
hot when you begin to bake. Heat the stove gradually. I have 
used this recipe for fourteen years and always have nice light 
bread. — ' ' Housekeeper. ' ' 

Salt Rising Light Bread. — Let cup fresh sweet milk almost 
come to a boil. Thicken to consistency of mush with corn 
meal. I put this mush in a little glass jar which is then placed 
in a vessels of warm water, covered close and put in a warm 
place overnight. Next morning when mush is risen very light 



HOW WE COOK IN TENNESSEE. 



117 



I take one pint of fresh sweet milk and add enough warm water 
to make one quart of the mixture. Have it a little more than 
milk warm. Pour into a gallon stone jar, add a small pinch 
of soda, spoon of salt, two heaping teaspoons of the mush and 
flour to make a batter stiff enough to drop from the spoon. Beat 
well and set the jar in a pot of water warm as the hand can 
be held in comfortably. Keep it an even temperature and it 
should rise to top of jar in two or three hours. When it has 
come to top of jar, pour into pan with sifted flour into which 
has been put a pinch of soda, tablespoon of salt, handful of 
sugar and one and one-half cups of lard. Work into soft 
dough — knead well — make into six loaves. Grease well and 
put in pan to rise. Keep it about the same temperature as you 
have the yeast and it should rise to the top of pans in two 
hours, when it is ready to bake. Bake three-quarters of an 
hour in moderate oven. I grease the top with butter soon as 
removed from oven. It requires one pound of flour to a loaf. 
—Mrs. W. W. Adams. 

Old Fashioned Corn Light Bread. — Make three cups mush; 
add half teaspoon salt, one tablespoon melted lard; when cool 
(not cold) stir in meal till thicker than egg bread. Set in 
warm place to rise ; when it rises stir in one cup sweet milk, 
one cup meal, one cup Dainty flour, heaping tablespoon sugar, 
half teaspoon salt. Put in a warm well-greased pan ; let rise and 
bake. When done roll in cloth of several thicknesses to keep 
soft. 

Coffee Bread. — At noon dissolve one cake of never failing 
yeast in a little more than one quart warm water. Add one 
spoonful of sugar and a little salt, and Dainty flour enough to 
make stiff batter. Set in warm place till night. About eight or nine 
o'clock beat in three eggs to the batter, two cups sugar, one 
cup butter, one cup lard, one tablespoon salt and work mix- 
ture with enough flour to make a smooth dough. Put in well 
greased vessel and by morning it should have doubled its size 



118 



HOW WE COOK IN TENNESSEE. 



when it is ready to work it down and make into loaves. Make 
into six loaves, grease with butter and lard mixed, put in pans 
and set in warm place to rise. When well risen sprinkle sugar 
and cinnamon over top and bake in a very slow oven. Put 
pan of water on the rack to prevent scorching. — Mrs. W. W. 
Adams. 

Soft Toast. — Toast well, not too brown, two thin slices stale 
bread ; put them on a warm plate, sprinkle with a pinch of salt, 
and pour upon them some boiling water ; cover with another 
dish of the same size and drain off the water. Put a small bit 
of butter on toast, and serve while hot. 

French Toast. — Break one or two eggs into a pint of cold 
milk. Slice baker's bread, dip slices into the egg and milk 
and then lay in a skillet of hot lard and fry brown ; sprinkle a 
little cinnamon and sugar over them when taken out. Serve 
hot in a covered dish. 

Cream Toast. — Boil one quart milk ; stir in tablespoon butter, 
a little salt. When the milk comes to a boil stir in two table- 
spoons of flour mixed to a smooth paste with a little milk. 
Let boil a few minutes. Have ready toasted bread on a dish 
and pour boiling milk on it. Cover and send to table hot. 

Lemon Toast. — Take yolks of six eggs, beat well, add three 
cups sweet milk. Take baker's bread, not too stale, and cut 
in slices ; dip them into the milk and eggs and lay into a frying 
pan with sufficient melted butter to fry a delicate brown. 
Take the whites of six eggs, beat to a stiff froth, adding large 
cupful white sugar; add juice two lemons, heating well and 
adding two cupfuls boiling water. Serve over the toast as a 
sauce, and you will find it a delicious dish. 

Bread Sticks. — Common bread dough can be used for these 
by adding more shortening. Tear off pieces from the risen 
dough the size of a butternut; roll into sticks and lay in an 
oiled pan which comes for this purpose; bake fifteen minutes. 



HOW WE COOK IN TENNESSEE. 



119 



Tie three or four with baby ribbon, serving each guest with a 
bundle. 

Crowns. — Rub two tablespoons of butter into one quart of 
sifted Dainty flour, then add two teaspoons of baking powder, 
one of salt ; add just enough milk to make a soft dough easily 
handled ; roll out to half an inch thick ; cut into squares ; then 
fold the corners to the middle ; brush tops with milk ; bake in 
hot oven for twenty minutes. Serve hot or cold. 

Potato Puffs. — Three medium sized potatoes, boil and mash 
fine ; while hot add one large spoon lard and one of sugar and 
a little salt. When cold add one egg, one cup of milk with 
one cake of compressed yeast dissolved in it. Beat well, then 
mix enough flour to make a soft dough. Set to rise in a well 
greased bowl until quite light. When ready to bake sprinkle 
flour on biscuit board and roll out about half an inch thick, 
cut with biscuit cutter and turn half over the other in pocket- 
book shape. • Place well apart in greased pan. Let stand until 
they rise, then bake in quick oven. — Mrs. J. L. Nelson. 

Buns. — Take a piece of dough large enough to make one 
dozen rolls, put it in a bowl; add two eggs, half cup sugar, 
piece of butter size of egg. Work all together, add enough 
Dainty flour to make a smooth dough; roll out and cut into 
biscuits. Let them rise till light and bake. Will require 
longer to bake than plain rolls. Very good. — Mrs. E. J. Taylor. 

Sally Lunn. — Two eggs beaten very stiff, half cup sugar, half 
cup butter, one cup liquid yeast, one quart Dainty flour. Put to 
rise at 11 o'clock in summer; it will be to bake at tea time 
(salt). Put to rise in a well greased pan and when risen bake 
in the same. — Mrs. William Long, Sr. 

Dutch Toast. — Take a good round steak and scrape the meat 
off with a very sharp knife. Have ready your bread sliced as 
for toast, and butter it. Spread the meat on each piece of bread, 
adding salt, pepper and butter, and run it into the oven only 



120 HOW WE COOK IN TENNESSEE. 



FOR 

FINE BISCUITS 

APPETIZING PASTRIES 

DELICIOUS CAKES 
ELEGANT LIGHT BREAD 




A Barrel of Satisfaction. 



HOW WE COOK IN TENNESSEE. 



121 



long enough to brown the bread. Very nice for luncheon. — 
Eleanor Freeman Lancaster. 

Sally Lunn. — Two eggs beaten very light, half cup sugar, 
one cup butter, one cup yeast, one quart flour. Put to rise at 
11 o'clock and it will be ready for tea at 6 o'clock. 

Quick Sally Lunn. — One cup sugar, half cup butter ; stir well 
together two eggs, one pint sweet milk, three teaspoons baking 
powder in sufficient Dainty flour to make batter as stiff as cake 
batter. Bake quickly and butter while hot. 

Coffee Cake. — Take a piece of light dough, roll thin, put in 
a pan; sprinkle with cinnamon, sugar and butter and let rise, 
bake in moderate oven. It will take longer to bake than plain 
bread.— Mrs. E. J. Taylor. 

Coffee Bread. — Add to one quart of sponge, two eggs, half 
cup butter, one large cup of sugar, one teaspoon of salt. Knead 
well and set to rise. Then mold into loaves and sprinkle with 
sugar and cinnamon. — Mrs. M. L. Madison. 

Rusk. — Three cups Dainty flour, two eggs, half teaspoon salt, 
one-third teaspoon cinnamon, two tablespoons sugar, one-third 
teaspoon nutmeg, two teaspoons baking powder, one and one- 
half cups milk. Sift together flour, salt, baking powder and spices, 
add sugar and rub in butter. Mix to a dough with the eggs 
and milk, turn on to a board, divide into portions the size of 
an egg, work until smooth, lay close together on a greased pan, 
brush over with melted butter, sprinkle with sugar and bake 
about twenty-five minutes. 

Tea Rusk. — Three cups Dainty flour, two eggs, one cup milk, 
one cup sugar, three teaspoons baking powder. Bake in muffin 
rings ; serve hot. Very nice. — Mrs. M. Holbrook. 

Brown Bread. — Two cups sifted graham flour, one cup meal, 
one cup raisins, one cup molasses, one pint sour milk, one tea- 
spoon soda, one teaspoon salt. Steam two and one-half hours, 
bake five minutes. If steamed in small cans, like baking 



122 



HOW WE COOK IN TENNESSEE. 



powder cans they are easier handled and of convenient size. — 
Mrs. Lee Agnew. 

Brown Bread, Steamed. — One cup wheat flour, one cup gra- 
ham flour, one cup corn meal, two cups sweet milk, one cup 
sour milk, two cups dark molasses, one teaspoon soda, dis- 
solved in the molasses. Put into cans, put cans into double 
boiler, and steam for three or four hours. — Mrs. C. A. Derry- 
berry. 

Boston Brown Bread. — Four cups graham flour, one cup 
buttermilk and one tablespoon more, one cup molasses, one 
cup raisins, one cup water (cool), one teaspoonful salt, one of 
soda in buttermilk, three teaspoons of baking powder. Use 
four of the one pound baking powder cans — filling each two- 
thirds full.— Tested by Mrs. I. 0. Benton. 

Graham Bread. — Take out one coffee cup of risen sponge on 
baking day. Put into a tray two parts graham flour, one part 
white flour, one handful of Indian meal, one teaspoon salt. Wet 
this up with the sponge and when it is mixed add half cup mo- 
lasses. The dough should be very soft, and if there is not 
enough dough add a little warm water. Knead well and give 
plenty of time to rise, longer than white bread. Knead second 
time. The second rising requires nearly as long as the first. 
Do not cut while hot. 

Graham Bread. — Four cups graham flour, three cups milk, 
one cup molasses, one teaspoonful of soda. Steam three hours. 
—Mrs. H. L. Madison. 

Rice Bread. — Two cups of cold rice, one cup of buttermilk. 
Dissolve one-quarter teaspoonful of baking powder in the milk. 
Use also a light half teaspoonful of soda. Stir in rice, two 
beaten eggs, one small cup of meal. Put one tablespoon of 
lard in a hot pan. Bake. — Mrs. T. H. Temple. 

Grit Bread. — One pint well cooked grits ; add two tablespoons 
meal, one egg, one pint sour milk, one tablespoon melted but- 
ter, half teaspoon salt, little more than half teaspoon soda; 



HOW WE COOK IN TENNESSEE. 



123 



pour into a well greased pan; bake. Rice bread can be made 
the same way. — Mrs. Reese Lillard. 

Rye Bread. — Two quarts of wheat flour, one quart of rye 
flour, mixed; put yeast in flour and set to rise. In making 
yeast use one pint of water, one pint of sweet milk; let come 
to the scald; add one tablespoon sugar, one teaspoon salt, tea- 
spoon lard or butter, two cakes of compressed yeast ; let rise ; 
make in loaves, let rise ; then bake for forty minutes. Put the 
yeast in flour and make up; don't let yeast rise. — Mrs. J. C. 
Lanham. 

Rusk. — Take a piece of light dough, work in butter the size 
of large egg, half cup white sugar, half cup milk, Dainty flour 
enough to make a soft dough ; keep it warm for half hour or so 
and then make into rolls, and when light bake them. — Mrs. E. J. 
Taylor. 

Rusks. — Three cups Dainty flour, two eggs, half teaspoon salt, 
one-third teaspoon cinnamon, two tablespoons sugar, one-third 
teaspoon nutmeg, two teaspoons Rumford baking powder, one 
and one-half cups milk. 

Currant Bread. — Cream two tablespoonfuls of butter with 
one-half cupful of sugar. Beat two eggs light and stir into the 
butter and sugar, add one cupful of milk, four cupfuls of Dainty 
flour to which has been added one teaspoonful of baking pow- 
der, and last two tablespoonfuls of cleaned currants dredged 
with flour. Roll out, cut into rounds or make in a loaf, and bake 
in a moderate oven. Eat hot with butter. 

Biscuits. — Into a quart of sifted Dainty flour put two heaping 
teaspoonfuls of baking powder and a pinch of salt; mix to- 
gether while dry, then rub into it a piece of lard a little larger 
than an egg; mix with cold sweet milk; roll thin; cut with a 
tin cutter, and bake to a light brown in a hot oven; send to the 
table immediately. 

Sweet Milk Biscuit.— To one quart of Dainty flour add one- 
half teaspoonful of soda and one teaspoonful of cream tartar 



124 HOW WE COOK IN TENNESSEE. 



and sift five times; one teaspoonfnl of bntter and one of lard; 
moisten with sweet milk and bake in a moderate oven. — Mrs. 
M. I. Best. 

Soda Biscuit. — One quart dainty flour, one small teaspoon 
soda, one teaspoon baking powder, one teaspoon salt, one pint 
buttermilk, a good tablespoon lard. Sift flour, containing salt, 
baking powder, soda ; rub in lard and add milk. Bake in quick 
oven. More baking powder may be added, if you wish the 
dough to rise more. 

Drop Biscuits. — One quart of flour, three teaspoonfuls of 
baking powder, teaspoonful of salt, butter the size of an egg 
rubbed into the flour, one pint of milk; drop from a spoon 
into buttered pan; bake in a quick oven by turning full flame 
on the gas stove. 

Baking Powder Biscuit. — Take one quart dainty flour, one 
tablespoon lard, half teaspoon salt, two teaspoons baking 
powder; mix into a soft dough, with sweet milk and water, 
half and half; handle very little; roll, cut and bake in quick 
oven. — Mrs. Reese Lillard. 

Sweet Potato Biscuit. — Take one pint of boiled and mashed 
sweet potatoes, one tablespoon butter, one pint sour milk, two 
eggs, one level teaspoon soda and flour to make a very soft 
dough ; roll, cut and bake in moderate oven. — Mrs. Lillard. 

Spoon Biscuit. — Eight large kitchen spoons dainty flour, two 
full teaspoons baking powder, pinch of salt, two tablespoons 
butter ; mix to a stiff batter with ice water ; drop by spoonfuls 
into a buttered pan and bake quickly. — Mrs. Reese Lillard. 

Beaten Biscuit. — One quart of dainty flour, a large table- 
spoon of lard, salt; make up dough very stiff with equal parts 
of sweet milk and cold water; beat until smooth and inclined 
to ' ' blister ' \ Then roll moderately thin, prick with a fork each 
biscuit. Cook slowly in a moderate oven. — Mrs. T. H. Temple. 

Beaten Biscuit. — One quart flour, one teaspoon salt, piece 
of lard size of an egg, adding enough water to make stiff dough. 



HOW WE COOK IN TENNESSEE. 125 



Make dough much stiff er than other breads; beat steadily half 
hour by the clock. Cut with biscuit cutter, rather small, half 
an inch thick, and do not let them touch in the pan. Stick them 
with a fork. Let the stove be very hot. — Virginia Cook Book. 

Oat Meal Scones. — One cup cold cooked oatmeal, one and one- 
half cups flour, one egg, one tablespoon butter, two teaspoons 
baking powder, milk if required, half teaspoon salt. Sift to- 
gether flour, salt and baking powder ; rub in the butter and add 
oatmeal. Blend this with the flour and mix to a dough with 
the egg, adding milk if required. Roll three-quarters inch 
thick, cut into triangular cakes and bake, either in the oven or 
on a hot griddle. 

Royal Baking Powder.— One pound cream tartar, half pound 
soda, one big cup flour; mix and sift seven times. Use a little 
less of this than the bought baking powder. 

Superior Rice Waffles. — One quart dainty flour, three eggs, 
one cup boiled rice beaten into the flour, one light teaspoon 
soda. Make into a batter with buttermilk. Bake quickly in 
waffle irons. Batter made as above and baked on a griddle 
makes excellent breakfast cakes. 

Waffles. — Two eggs, two cups buttermilk, half teaspoon soda, 
salt; stir in flour to make a thick batter and pour in lump of 
melted butter size of egg. — Mrs. E. J. Taylor. 

Waffles. — To one pint buttermilk add two eggs, one pint 
dainty flour, one tablespoon of lard, one teaspoon salt, one tea- 
spoon soda. Dissolve in milk. 

Waffles. — Two eggs beaten separately, two teacups butter- 
milk, half teacup sweet milk, two tablespoons lard, one level 
teaspoon soda, one level teaspoon salt, one pint Dainty flour; 
add beaten whites last and fry in quite hot waffle irons. — Ten- 
nessee Cook Book. 

Waffles. — One pint dainty flour, two eggs, -one cup sweet 
milk, one tablespoon baking powder, a pinch of salt, one table- 
melted lard. Beat eggs well; add milk, then flour, baking 



126 



HOW WE COOK IN TENNESSEE. 



powder, salt and lard last. Fry in well greased hot irons; 
butter and serve hot. 

Waffles. — One quart Dainty flour, quarter pound butter, two 
well beaten eggs, sweet milk to make moderately thin ; add one 
teaspoon salt, two teaspoons baking powder. 

Batter Cakes of Flour. — Two eggs beaten separately, two 
cups sweet milk, two cups flour, two teaspoons baking powder, 
half teaspoon salt; beat all smoothly together and bake on a 
hot griddle. Sour milk and soda can be substituted for sweet 
milk and baking powder. — Mrs Reese Lillard. 

Cheap Recipe for Batter Cakes. — One pint sour milk, one 
teaspoon soda, one tablespoon Dainty flour, enough meal to 
make a good batter. Bake on a hoe. 

Batter Cakes. — Beat two eggs, add half pint sweet milk, one 
tablespoon melted butter, one and one-half cups sifted flour, 
one teaspoon baking powder; beat thoroughly and bake on 
griddle at once. — Mrs Rorer. 

Batter Bread. — Beat very light one or two eggs, pour into 
them one and one-half pints fresh milk; add slowly one pint 
meal, beating all the time ; add half teaspoon salt and one tea- 
spoon of melted lard or melted butter size of an egg. Pour at 
once into a well greased warm earthen pan ; bake thirty minutes 
and serve hot. 

Griddle Cakes. — Two cups Dainty flour, one teaspoon salt, 
two teaspoons baking powder, two tablespoons melted butter, 
two eggs, one and one-half cups milk. Sift together the flour, 
salt and baking powder; add the liquid ingredients to make a 
batter. Beat well and bake on a hot greased griddle. 

Crumb Griddle Cakes. — One and one-half cups bread crumbs, 
two eggs, one cup Dainty flour, pinch salt, one tablespoon but- 
ter, one pint milk, two teaspoons baking powder. Scald the 
milk; pour it over the crumbs and butter and let stand until 
cool. Add the flour, salt, baking powder, yolks of eggs and 
lastly the stiffly beaten whites of eggs. Bake slowly on a hot 



HOW WE COOK IN TENNESSEE. 



127 



griddle. These are more digestible than cakes made all of flour. 

Flannel Cakes. — One pint dainty flour, two tablespoons gran- 
ulated sugar, pinch of salt; add four eggs, yolks and whites 
beaten separately, and just before baking add teaspoon of 
baking powder. Beat all to a thick batter; bake in a moder- 
ately hot griddle. 

Waffles and Flannel Cakes. — One tablespoon of sifted meal, 
a piece of lard size of egg, one teaspoon salt, two tablespoons 
boiling water. Into this mush break one egg and beat well. 
Add one pint buttermilk and one pint Dainty flour; beat until 
smooth. When ready to bake add one teaspoon soda and put in 
hot oven. 

Cracker Fritters. — One pint pulverized cracker, four eggs, 
one gill of milk, salt and pepper to taste. Drop by spoonfuls 
into boiling fat. These served with chops are fine. — How to 
Entertain. 

Puffs. — Take soda biscuit dough, roll very thin, cut into 
squares and fry in hot lard. These are nice for breakfast or 
to make a garnish for dish of fried or broiled chicken. — Mrs. 
Reese Lillard. 

Pop Overs. — Two eggs beaten separately, one cupful sweet 
milk, five heaping tablespoons flour, pinch of salt ; bake in cups 
in quick oven. Serve hot with syrup or sauce. — Mrs. Reese 
Lillard. 

Dumpling for Stew. — One cup Dainty flour, one teaspoon 
baking powder, one tablespoon half butter, half lard ; mix with 
enough sweet milk for a stiff dough and drop in stew. Bake in 
hot oven. — Mrs. J. E. Ryley. 

Cinnamon Roses. — Roll out nice biscuit dough, sprinkle lib- 
erally with sugar, add bits of butter and cinnamon. Cut in 
strips and roll up each piece ; pinch it together on the bottom 
so the butter will not run out, and set in a bread pan ; they will 
require about as long to bake as biscuits. Good. — Mrs. R. A. 
Treadwell. 



128 HOW WE COOK IN TENNESSEE. 



Rice Corn Bread. — One pint of boiled rice, one pint of corn- 
meal, one onnce of butter, two eggs, one pint of sweet milk; 
beat the eggs very light ; then add the milk and melted butter ; 
beat the rice until perfectly smooth, and then add the eggs and 
milk. Lastly, add the cornmeal; beat all together very light, 
and bake in a quick oven. — Gulf City Cook Book. 

Spoon Bread. — One pint or more of milk, one spoonful of 
soda, a little salt, three well beaten eggs, a little cold grits or 
mush mashed smooth, meal enough to make a thin batter, a 
little hot grease; bake in a pan which can be brought to the 
table, as it cannot be turned out. More or less soda is used, 
according to milk, but the batter must be thin and only two or 
three spoonfuls of grits used. — Mrs. John H. Gary. 

Muffins. — Take one pint Dainty flour, yolk one egg, whites of 
two eggs beaten separately, one teaspoon sugar, half teaspoon 
salt, half tablespoon butter, heaping teaspoon baking powder, 
one pint sweet milk. — Mrs. Reese Lillard. 

Delicious Muffins. — One and one-half cups flour, pinch of salt, 
one tablespoon butter, two eggs, two teaspoons baking powder, 
one tablespoon sugar, one cup milk. Sift the flour, salt and 
baking pwder together, rub in the butter, add sugar and mix to 
a batter with the yolks of eggs and milk. Last of all add the 
whites of eggs beaten to a stiff froth. Bake at once in a quick 
oven. 

Corn Muffins. — One pint meal, two eggs, one cup buttermilk 
(not too sour), pinch of soda, one tablespoon melted lard, 
stirred in last. Scalded meal makes them lighter. Very sour 
milk never makes as good corn bread. 

Corn Muffins. — One pint meal, one pint buttermilk, one or 
two eggs, one tablespoon lard, half teaspoon of soda. Dissolved 
in milk, a little salt. Bake in pans. 

Corn Meal Muffins. — One pint meal (not heaping), three- 
quarters pint cold water, heaping tablespoon of lard, one tea- 
spoonful of soda, two teaspoonfuls of cream tartar, two eggs, 



HOW WE COOK IN TENNESSEE. 129 



pinch of salt. Sift half of the meal in pan. Put lard and salt 
in this ; pour enough boiling water on this to scald it well, then 
stir in balance of the meal. Now add the cold water, then add 
the cream tartar, soda and eggs. Mix them well and it is ready 
for use. Have iron muffin rings piping hot and well greased 
with lard. Pour in the batter. Cook in very hot oven. — Mrs. 
L. L. Branum. 

Mush Muffins. — Make ordinary mush, just a little thicker 
than eaten with milk; set aside to partially cool; have muffin 
rings hot and well greased, and fill with mush. Run into oven 
just long enough to slightly brown. Serve with a lump of 
butter in the center of each one, very hot. These are delicious. 
— Mrs. Reese Lillard. 

Oat Meal Muffins.— Make a flour batter just as you would for 
flour muffins, and add the left-over oat meal for breakfast, 
allowing much more oat meal than batter. Put in hot greased 
molds and cook quickly. Prepare the oat meal over night if 
you want muffins for breakfast. — Mrs. J. P. Hirt. 

Graham Muffins. — Two cups buttermilk, two and one-half 
cupsful graham flour, one egg, one tablespoon molasses, two 
tablespoons lard, one teaspoon soda, one teaspoon baking 
powder, half teaspoon salt. — Mrs. A. H. Ellington. 

Mush Bread. — Make a thin mush of corn meal and milk (or 
hot water if milk is scarce). Cook till perfectly done, stirring 
all the time to keep it smooth. Then add lump butter, and 
after it cools a little, two eggs at a time; beat in a very small 
pinch of soda and a little salt. Butter a dish and bake slowly 
till brown. 

Mush. — Mix one pint corn meal with cold water; stir half 
gallon boiling water, boil half an hour, stirring all the time. 
Try this fried ; it is most delicious. 

Mush Bread. — Make a mush by adding slowly, one cup of 
meal to one and one-half cups of water boiling on the stove. 
Stir until smooth. Take up and add one well beaten egg, one 



130 



HOW WE COOK IN TENNESSEE. 



cup buttermilk, oue small teaspoou soda, butter size of walnut. 
Salt. Stir well and bake a light brown in pudding dish. — Mrs. 
J. L. Nelson. 

Mush Bread. — Sprinkle slowly half pint of white corn meal 
into a pint of hot milk. Cook until it is a smooth mush. Take 
from the fire. Add yolks of four eggs well beaten and then 
fold in the well beaten whites. Turn into a greased baking dish 
and bake in a quick oven for thirty minutes. — Mrs. Rorer. 

Spoon Bread (good). — One pint meal, one pint sour milk, 
half teaspoon salt, one pint warm water, four eggs, one table- 
spoon melted lard, one teaspoon soda. Bake in a greased pan 
and serve at once. — Mrs. Jarman. 

Egg Bread. — One pint buttermilk, one pint meal, two eggs, 
one teaspoon salt, one tablespoon melted lard or butter. Pour 
into a well greased, hot, shallow pan and bake in a hot oven 
until brown. Nice baked in gem pans. 

Corn Meal Souffle. — Into one pint hot milk stir one scant cup 
meal till it thickens and begins to bubble ; remove from the 
fire and add one tablespoon butter, half teaspoon salt, yolks 
four eggs. Fold in four whites beaten stiff; bake from twenty 
to twenty-five minutes; serve hot in baking dish. — Mrs. Reese 
Lillard. 

Corn Cakes. — One pint corn meal, one pint buttermilk, one 
egg, one teaspoon soda, one teaspoon salt ; bake on a griddle. 

Corn Pones. — One pint corn meal, quarter teaspoon soda, half 
teaspoon salt, half teacup buttermilk, half pint hot water; mix 
meal, salt, soda and buttermilk, stir in hot water. Heat one 
teaspoon lard on griddle, pour into mixture ; dip up large spoon- 
fuls, place on griddle. Bake on top shelf of oven. 

Corn Dodgers. — One pint meal, one teaspoon lard, salt to 
taste. Mix with hot water and work well. Mold with hands 
and bake to a nice brown. 

Crackling Bread. — Scald one quart of meal with boiling 
water; add salt and one cup of cracklings. Mold with the 



HOW WE COOK IN TENNESSEE. 



131 



hands into flat pones and bake until brown. — Mrs. H. Vanden- 
brook. 

Corn Meal Batter Cakes No. 1. — Two eggs, two cups sour 
milk, one level teaspoon soda, half teaspoon salt, half teacup 
flour and corn meal to make batter of proper consistency; fry 
on hot greased griddle. — Mrs. Reese Lillard. 



CAKE. 

"The best recipe for any possible combination is an ounce of 
common sense. " 

GENERAL DIRECTIONS FOR CAKE. 

Cake, to be nice, should be made of the best materials. But- 
ter and eggs should both be fresh. Some persons entertain the 
mistaken notion that butter which can not be eaten on bread 
will do very well for cake. On the contrary, the baking in- 
creases the bad flavor. It is a good plan to wash the butter in 
clear water before using it. The whites and yolks of the eggs 
should be beaten to a stiff froth, separately. Brown sugar will 
answer for some kinds of cake, if free from lumps and creamed 
well with the butter. When soda is used, dissolve before adding 
to the general mixture. Butter the bakingpan well, covering 
the bottom with buttered white paper. In cake baking much 
of the success depends on the oven, which should be well and 
evenly heated before the cake is put in; and never allow the 
heat to diminish, or the cake will fall — except fruit cake, which 
should remain in the oven, while it cools down gradually. 



132 HOW WE COOK IN TENNESSEE. 



Avoid moving the cake while baking, as it tends to make it 
heavy. When the cake is done it will leave the sides of the 
pan. It is a good plan to pnt a pan filled with warm water on 
the top range of the stove after the cake rises, as it prevents 
burning or cooking too fast. To prevent browning too fast, lay 
a paper over the top of the cake. Avoid any contact of draft 
while baking. 

When baking cake grease your tins well and then dredge well 
with flour and have pans cold when you put cake in, and it will 
save you the cutting papers and greasing them, and is much 
nicer. 

Coloring for Cakes and Fruits. — Dark red coloring. — Take 
eight grains of cream of tartar finely powdered, and ten grains 
of cochineal; add to it a piece of alum the size of a small pea 
and boil with four tablespoons of water in a granite vessel for 
fifteen minutes. Then strain through a cheese cloth and put 
in bottle tightly corked. If kept any length of time add a little 
alcohol. 

Angel Cake. — Eleven whites, one and one-half cups sifted 
powdered sugar, one cup dainty flour, one teaspoon cream tar- 
tar, one teaspoon lemon, a pinch of salt; sift flour, cream tar- 
tar, salt and sugar all together five times; add this gradually 
to the beaten whites; put in lemon and bake in moderate oven. 
—Mrs. W. H. Wilson. 

Angel Food. — Eleven eggs (whites), cup and a quarter sugar 
sifted six times, one cup flour sifted six times, teaspoon cream 
tartar. Beat whites, when half beaten add cream tartar, barely 
lap the sugar in, but do not beat, then the flour last, the same 
way. One teaspoon of lemon to flavor. — Mrs. Hibernia Neil. 

Angel Food Cake. — Add to the whites of fifteen well beaten 
eggs one pound of sugar, five ounces of flour (sifted seven 
times) folded in ; one teaspoon of cream of tartar and one tea- 
spoon of vanilla. Bake in a slow oven. — A. T. Nance. 



HOW WE COOK IN TENNESSEE. 



133 



Angel's Food. — Separate six eggs. Sift half a cupful of flour 
five times. Sift two-thirds of a cupful of sugar. Beat the 
whites until stiff, add a saltspoonful of cream of tartar, beat 
again until fine and dry. Add slowly the sugar, then the flour. 
Bake in a small square breadpan in a very moderate oven for 
half an hour. — Mrs. Rorer. 

Angel Food Cake. — Whites of thirteen eggs, three-quarters 
pound sugar, after it has been sifted; quarter pound flour, 
after it has been sifted; beat the eggs about half and then sift 
into them one teaspoon of cream tartar and beat until very light 
and dry. Add to the eggs the sugar, stir lightly, then add tea- 
spoon of vanilla or lemon. Lastly stir in the flour and put in 
pan immediately and bake in moderately hot oven for forty 
minutes. When done turn down on four cups or glasses. Put 
a wet towel on top of the pan. When cold run a knife around 
and turn out. — Miss Bruce Harris. 

Angel and Sponge Cake. — In making angel and sponge cake 
always use pastry flour. Sift flour before measuring. In mak- 
ing sponge cake sift powder several times with flour. Have 
bowl and beater perfectly dry before beating whites. Any 
moisture will prevent their beating up light. Eggs beat quicker 
and lighter when cool, consequently they should be kept in a 
cool place until needed. Add a pinch of salt to the whites and 
beat. This toughens the fibre and helps retain the air. As the 
lightness of sponge cake depends mainly on the amount of air 
beaten into the eggs care should be taken not to stir much when 
flour is added. It should be carefully folded in. Beating after 
flour is added breaks the air bubbles, thins the pastry and makes 
the cake tough and heavy. Do not grease tins in angel cake; 
invert them to cool when taken from the oven. There are pans 
made especially for these cakes. Layer cakes do not need to 



COOK WITH GAS 



134 



HOW WE COOK IN TENNESSEE. 



be inverted ; let them cool in pans to prevent shrinking. Bake 
in moderate oven. — Mrs. Wilson. 

Sponge Cake. — Twelve eggs, one pound sugar, three-quarters 
pound flour; beat eggs separately, add sugar and fold in flour 
very lightly. — Mrs. H. E. Lancaster. 

Sponge Cake (white). — Whites of sixteen eggs well beaten, 
two glasses of sugar, one and three-quarter glasses of flour 
sifted in slowly, one teaspoon of cream tartar, one teaspoon of 
tartaric acid. Beat whites stiff and then stir in sugar with fork. 
Put acid and cream tartar in flour and stir in gently (never 
beat). Flavor to taste. Bake in layers and put together with 
marshmallow icing. — Mrs. W. H. Wilson. 

Sponge Cake. — Four large or five small eggs; beat whites 
seven minutes, add half cup sugar and beat again three minutes. 
Beat yolks seven minutes, add half cup sugar and beat again 
three minutes. Turn together; add juice of half lemon or one 
tablespoonful each of water and vanilla. Fold in one cup flour 
very lightly and bake in rather slow oven about thirty minutes. 
— Mrs. Madison. 

White Sponge Cake. — Whites five eggs, one cup flour, one cup 
sugar, one teaspoon baking powder, vanilla flavoring; bake in 
quick oven. — Mrs. A. H. Ellington. 

Sponge Cake. — Nine eggs, three cups sugar, three cups flour, 
six tablespoons sweet milk, one light teaspoon baking powder ; 
beat yolks and sugar together until very light, then add flour 
and whites, lastly milk and baking powder. — Miss Fannie 
Fenner. 

Hot Water Sponge Cake. — Four eggs, three light cups of 
flour, two cups of sugar, half teaspoonful of soda, and one tea- 
spoonful cream of tartar; add one-half cup of boiling water 
just before baking. 

Cheap Sponge Cake. — Three eggs beat with one cup and a 
half of sugar; add one cup of flour, beat three minutes, one- 



HOW WE COOK IN TENNESSEE. 135 



half cup of milk, add one cup of flour with one teaspoonful of 
yeast powder. Flavor to taste. 

Sponge Cake with Cream Filling, or New England Cream 
Pies. — Three eggs, one and one-half cups sugar, two cups flour, 
half cup cold water, one teaspoon cream tartar, half teaspoon 
soda. Bake in quick oven in two layers ; put together with 
this cream; one pint sweet milk; put on to boil; beat two eggs, 
half cup sugar, one heaping tablespoon flour well together. 
Just as the milk comes to a boil stir in one tablespoon butter 
and then the above mixture ; stir constantly until cream thick- 
ens like mush ; when cold flavor to taste ; split the layers and 
pile cream on one side ; put top pieces over the cream. — Mrs. W. 

Delightful Sponge Cake. — Thirteen eggs, one and a half 
pounds sugar, one pound flour ; beat yolks well, add sugar and 
then add whites after being well beaten ; put flour in through a 
sieve, a small quantity at a time; stir in gently (never beat it 
in). Just before baking, flavor with lemon and stir in half tea- 
cup cold water. Bake quickly in layers and put together with 
the following: Grate an orange, chop a can of pineapple (do not 
use the grated), juice of one lemon, cut up several bananas, 
sugar to taste. Put this between the layers and use plain icing 
for top. — Mrs. W. 

Sponge Cake. — Yellows of three eggs, one and one-half cups 
sugar, half cup ice water, two cups flour, juice of a lemon, one 
teaspoon baking powder. Lastly, fold whites of the eggs, well 
beaten, into the batter. Bake in hot quick oven. Bake in bis- 
cuit pan, then cut half in two and put cut-up fresh peaches 
between. Serve with whipped cream. — Mrs. C. N. Harris. 

Chocolate Sponge Cake. — Half cake Baker's chocolate dis- 
solved in one cup of warm sweet milk. Beat two cups of sugar 
with four yolks of eggs, one cup of flour, measured before sift- 
ing, one teaspoon of baking powder, then add the whites of the 
four eggs beaten stiff. — Mrs. I. W. Wise. 



136 



HOW WE COOK IN TENNESSEE. 



Chocolate Sponge Icing. — Yolks of two eggs, half cup sweet 
milk, piece of butter size of walnut, one and one-half cups of 
sugar beat altogether, boil five minutes, remove from fire and 
add one cup of bitter chocolate that has been grated and melted 
over hot water. — Mrs. I. W. Wise. 

Lady Finger Cake. — Eight well beaten eggs, one cup sugar, 
eight stale lady fingers, one cup grated almonds, one cup pecan 
nuts, one-half grated lemon and juice, one teaspoon va- 
nilla, one teaspoon baking powder dissolved in two tablespoons 
warm water. Nuts can be ground in a meat chopper. — Mrs. 
Martha Dodson. 

Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, 
one teaspoon baking powder, one tablespoon sweet milk. — Mrs. 
Lee Agnew. 

Jelly Roll. — Four eggs, yellows and whites beaten separately, 
one cup sugar, one cup flour, one teaspoon cream tartar, half 
teaspoonful soda, salt. Bake in shallow pan in moderate oven. 
Turn out of pan at once, spread with jelly and roll. 

Jelly Roll. — Two cups sugar, two cups Dainty flour, four 
eggs, two teaspoons baking powder, three-quarters cup hot 
water stirred in last ; flavor to suit taste and beat well. When 
done turn on a cloth, spread with jelly and roll. Use paper in 
bottom of pan. When done moisten the paper and it will come 
off smooth. — Mrs. H. J. Vandenbrook. 

Sponge Roll. — To six eggs broken together add two and one- 
half cups sugar, beat fifteen minutes; add one cup sweet milk, 
one teaspoon vanilla, lastly beat in lightly four cups Dainty 
flour into which has been sifted thoroughly one heaping tea- 
spoon baking powder. Grease two biscuit pans and dust with 
flour ; pour in batter and bake in a quick oven. When done turn 
out on a damp napkin ; spread with jelly quickly, and roll. 

Stale Sponge Cake. — Stale sponge cake may be transformed 
into an excellent dessert by cutting it in slices and toasting it 



HOW WE COOK IN TENNESSEE. 



137 



delicately over the coals. Spread whipped cream on each slice 
and into it drop a teaspoonfnl of apple or quince jelly. 

Sponge Roll. — One cup of sugar, one and one-half cups flour, 
two teaspoons baking powder sifted in flour. Break two eggs 
in a teacup, fill up with sweet cream, add a little salt and flavor 
to taste. Beat very light, add sugar and flour. Bake in loaf 
or jelly tins. If the latter, fill with any good marmalade, pre- 
serves or chocolate filling. Serve with sauce. This makes 
three nice rolls. — Miss Pattie Powell. 

Velvet Cake. — Whites eight eggs, three cups flour sifted four 
times, two cups sugar, two level teaspoons Price's baking 
powder, three-quarters cup milk, three-quarters cup butter 
(measured after it is creamed. Add one cup sugar to whites, 
which have been beaten to a very stiff froth, and the other cup 
cream with the butter; then add them together, putting in the 
flour and the milk last. — Mrs. Albert Johnson. 

White Layer Cake. — Eight eggs (whites), two cups of sugar, 
four cups of flour, one cup of butter, one cup of milk, one tea- 
spoon of baking powder. Cream butter and sugar well to- 
gether before adding milk, which must be stirred in slowly. 
Add flour and then the well beaten whites of eggs. Flavor with 
teaspoon of whiskey. Line pans with paper ; bake in moderate 
warm oven. Put layers together with chocolate icing. Cook 
three and one-half cups of white sugar, one and one-half cups of 
milk, two ounces or squares of Baker's chocolate, a piece of 
butter size of a walnut added just before you take it off fire. 
Flavor with vanilla. Beat until thick enough to spread on cake. 
— Mary E. Timberlake. 

White Perfection Cake. — Three cups sugar, one cup butter, 
one of water, three cups flour, one cup corn starch, whites of 
twelve eggs beaten to a stiff froth, heaped teaspoon of baking 
powder ; dissolve the cornstarch in half the water, add it to the 
butter and sugar well creamed together, then the rest of the 
water and flour and whites of eggs. — Mrs. H. C. Irby. 



138 HOW WE COOK IX TEXXESSEE. 



Mrs. Mean's White Cake. — Whites of twelve eggs, six cups 
flour (slightly heaped), three and one-half cups sugar (even), 
two even cups butter, measured after it is creamed, two cups 
ice water, three teaspoons baking powder (slightly heaped). 
Line the pan with paper, letting it protrude over the edges. 
Do not grease pan. 

White Cake. — Half cup of butter, half cup of lard, two cups 
of sugar, one cup of water, four cups of flour, whites of six eggs 
well beaten, one tablespoon of whiskey, one tablespoon of 
lemon, two teaspoons of cream tartar, one teaspoon of soda. — 
Miss Mary Bond. 

White Cake. — Beat the whites of ten eggs to a stiff froth, 
then add one and one-half cups of sugar; cream one cup of 
butter with one and one-half cups of sugar until very light. 
Mix the whites with the butter; add three and one-half cups 
flour, one cup sweet milk, two light teaspoonfuls baking powder. 
Stir all together well and bake in jelly cake pans or as a loaf 
cake. — Mrs. S. D. Hays. 

White Cake. — Whites of eight eggs, three cups dainty flour, 
one cup sweet milk, two-thirds cup butter, two cups sugar, two 
teaspoons baking powder. Cream the butter and sugar, add 
milk, the whites of eggs well beaten, then flour mixed with 
baking powder. Flavor with vanilla. Bake in layers. — Mrs. 
M. H. Taylor. 

White Cake. — Whites of four eggs, three cups of flour, two 
cups of sugar, three-quarters cup of butter, two teaspoons of 
baking powder, one cup of milk. — Mrs. A. H. Ellington. 

White Cake. — Eighteen whites, one and one-half pounds 
powdered sugar, one and one-quarter pounds flour, quarter 
pound corn starch, one pound butter, two level teaspoons bak- 
ing powder. Flavoring: Beat whites very stiff, then by de- 
grees stir the sugar into the beaten whites; cream butter and 
flour together. Put in a little flour at a time until it will take 
up as much as it will take without forcing ; then add the whites 



HOW WE COOK IN TENNESSEE. 139 

The Hawkeye Refrigerator Basket, 

Keeps Contents Ice Cold. 

Makes an out-door luncheon a genuine 
luxury because a small quantity of ice 
keeps everything as fresh and palatable 
as when prepared. Well made, in differ- 
ent sizes, durable and nicely finished. 
Prices, $3.25 and $3.50. 

G. C. ANDERSON. 

and the rest of the flour alternately ; sift corn starch with the 
flour. Use the whitest butter. — Mrs. Wilson. 

White Cake. — One cup butter, one cup milk, three cups flour, 
two cups sugar, six whites, well beaten, one teaspoon Royal 
baking powder. 

To Use the Yolks. — Six yolks well beaten, one and one-quar- 
ter cups sugar, half cup milk, two and one-half cups flour, two- 
thirds cup butter, teaspoon of baking powder. Bake in muffin 
rings or as layer cake. — Mrs. Sam Lancaster. 

White Cake. — Whites of ten eggs, cap of butter three cups 
of sugar, four cups of dainty flour, one cup of buttermilk, one 
and one-half level teaspoonfuls of cream of tartar sifted through 
the flour, half level teaspoonful of soda dissolved in two tea- 
spoons of tepid water. Cream butter and sugar thoroughly, 
add a little of the whites of eggs and beat it well; add whites 
of eggs and flour alternately. Put in the buttermilk just before 
the last of flour. Lastly add flavoring and pour in the water 
from soda. Most of the soda will remain in the cup. — Mrs. J. 
L. Nelson. 

White Cake. — Whites of five eggs, one cup of sugar, half cup 
of butter, half cup of milk, two cups of flour, one teaspoonful 
baking powder. Bake in layers. Good. — Mrs. Yandenbrook. 

White Cake. — Whites of four eggs, half cup butter, two cups 
of sugar, two and one-half cups of flour, two teaspoons of bak- 
ing powder, one cup of milk. — Mrs. A. T. Pegues. 




140 



HOW WE COOK IN TENNESSEE. 



White Cake (delicious). — One pound flour, heavy weight, one 
pound sugar, three-quarters pound butter, whites sixteen eggs, 
one heaping teaspoon Koyal baking powder ; cream butter and 
sugar till very light and white ; add one-quarter of flour, then 
one-quarter of beaten egg; mix well, then stir in half the re- 
maining flour and eggs ; beat this well and then put in the rest 
of the flour and eggs. Sift the baking powder into the flour. 

White Cake. — One cup of butter, one cup of cream, three 
cups sugar, five cups flour, two teaspoonfuls baking powder, 
whites of twelve eggs. — Mrs. H. C. Irby. 

White Cake. — Sixteen eggs, one pound flour, one pound 
sugar, three-quarters pound butter, two spoons baking powder, 
flavor to taste. Bake one and one-half hours without opening 
the stove, then turn on gas a little more and bake twenty 
minutes more to rise and brown. — Mrs. Wm. Holland. 

White Cake. — Whites of eight eggs, two cups sugar, one cup 
butter (eight ounces) weighed, one cup milk, one and one-half 
teaspoons baking powder, four cups flour. Cream butter, add 
sugar, then milk, add beaten whites, then flour. — Mrs. Hibernia 
Neil. 

White Cream Cake. — Whites ten eggs, four cups flour, three 
cups sugar, one cup butter, one cup buttermilk, one and one- 
half teaspoonfuls cream tartar (sifted in flour), half teaspoon- 
ful soda (dissolved in two teaspoonfuls tepid water) ; flavor 
with lemon extract to taste. — Mrs. W. E. Dunaway. 

Small Two Layer Cake. — Beat two eggs and one cup sugar 
together, one cupful flour, one round teaspoonful baking 
powder, half cup boiling milk, one dessertspoonful butter dis- 
solved in milk. 

Good Icing for Above: — One cup confectioner's sugar, quar- 
ter cup butter beaten together, one teaspoonful vanilla, one 
teaspoonful cocoa ; wet to proper consistency with strong coffee. 



COOK WITH GAS 



HOW WE COOK IN TENNESSEE. 



141 



Banquet Cake. — Whites twenty-two eggs, one pound butter, 
one and one-half pounds sugar, one and one-half pounds flour, 
three teaspoons baking powder. — Mrs. W. S. Keller. 

Caramel Cake. — Whites of eight eggs, beaten stiff; two cups 
sugar, one cup butter, one cup sweet milk, three and one-half 
cups of flour, with heaping teaspoonful of baking powder. 
Put together with the following caramel filling : One pint brown 
sugar, with sufficient sweet milk to start cooking well • lump of 
butter size of an egg ; let this boil until almost the consistency 
of molasses. Let cool slightly and flavor with vanilla. 

Caramel Cake. — Two cups powdered sugar, half cup butter, 
three eggs, one cup water, three cups flour, two teaspoonfuls 
cream tartar, one teaspoonful soda. Bake as for jelly cake. 

Filling. — One and one-half cups brown sugar, half cup milk, 
one cup molasses, one teaspoonful butter, one tablespoonful 
flour, two tablespoonfuls cold water. Boil this mixture till it 
ropes, add half a cake Baker's chocolate (grated), boil till it 
hardens moderately when cool. When it cools some add a 
large teaspoonfnl of vanilla and one-quarter of teaspoonful of 
soda, and beat till it begins to harden and spread between 
layers. This makes two small cakes. — Mrs. H. C. Irby. 

Brown Stone Front. — One cup sugar, half cup butter, half 
cup sour milk, one cup flour, two eggs, teaspoon soda dissolved 
in milk. Second Part — One cup chocolate (half cake Baker's 
chocolate), half cup water, yolk one egg, one cup sugar. Boil 
till thick, add vanilla and stir into first part. Bake in layers 
and use icing between. — Mrs. Lee Agnew. 

Marshmallow Cake. — Use whites of eighteen eggs, two and 
one-fourth cups sugar, one and one-half cups flour, two tea- 
spoons cream tartar, one tablespoon white wine. Sift flour 
three times, add cream tartar and sift again. Beat eggs to a 
stiff froth on a large platter ; add sifted sugar, then flour very 
gently, then wine. Bake in three layers. 

Filling. — Whites of five eggs, two cups sugar, one pound 



142 



HOW WE COOK IN TENNESSEE. 



fresh marshmallows, one cup boiling water. Boil sugar and 
water until it ropes well from spoon; have marshmallows 
broken in small pieces; add to boiling syrup, keep well under 
until they melt, then pour into well beaten whites of eggs and 
beat until smooth and cold. — Mrs. B. 0. Snider. 

Marshmallow Cake. — Whites of ten eggs, three cups of sugar, 
one and one-half cups of butter, one cup of sweet milk, half a 
cup of water, five cups of flour, two teaspoonfuls of baking 
powder. 

Filling. — Two cups of white sugar, half a cup of cold water ; 
cook till it begins to drop thick from the spoon; add fifteen 
cents worth of fresh marshmallows ; mash until dissolved ; pour 
this into the white of three eggs beaten stiff; then spread on 
cake. 

Devil's Food. — Brown sugar two cups, butter half cup, two 
eggs, half cup buttermilk, one teaspoon soda, half cake sweet 
chocolate dissolved in half cup hot water. Beat eggs together 
in a bowl, add butter not creamed, add milk with soda in it, 
then flour, chocolate and raisins last. Use caramel filling: — 
Two cups brown sugar, one tablespoon butter, half cup milk; 
stir while cooking and put on the cake just before it begins to 
harden. — Mrs. J. C. Lanham. 

Devil's Food. — One cup sugar, half cup butter, three cups 
flour, three eggs beaten separately, half cup milk. Then take 
one cup grated chocolate, half cup milk, one cup sugar, yolk 
of one egg and let come to a boil. Add this to the cake batter, 
and bake in three layers. 

Filling. — Two cups sugar, one tablespoon vinegar, half cup 
water. Cook till it candies real stiff; add one-quarter pound 
marshmallows, the whites of three eggs well beaten. — Mrs. 
Hibernia Neil. 

Devil's Food Cake. — Part First. — One cup sugar, one cake 
grated sweet chocolate, half cup sweet milk, yellows of three 



HOW WE COOK IN TENNESSEE. 



143 



eggs. Mix well and cook in hot water to a thick paste; set 
aside to cool. 

Part Second. — One cup of sugar, half cup of butter, half cup 
sweet milk, two cups flour, whites of three eggs, one teaspoon 
baking powder in flour. Mix well, add dark mixture and bake 
in two loaves. — Mrs. J. L. Nelson. 

Black Cake. — One cup of brown sugar, half cup of molasses, 
two and one-half cups of flour, half cup of sweet milk, one level 
teaspoon of soda, half cup of butter, two and one-half teaspoons 
each of cinnamon and cloves, one nutmeg, one pound raisins, 
two eggs. — Mrs. Balch. 

Blackberry Jam Cake. — Make as in the recipe below and use 
one cup seeded raisins chopped very fine. You can hardly tell 
it from fruit cake. — Housekeeper. 

Blackberry Cake. — Three eggs, one cup sugar, three-quarters 
cup butter, two cups flour, one cup of jam, three tablespoons 
sour cream, one teaspoon soda dissolved in cream, one teaspoon 
each of spice and cinnamon and nutmeg, three tablespoons of 
whiskey. Bake in layers and put together with icing. — Mrs. S. 
B. Lawrence. 

Blackberry Cake. — Three eggs, one cup butter, two and one- 
half cups flour, six tablespoons sour cream or buttermilk, one 
teaspoon soda, one teaspoon each of cloves, spice, nutmeg and 
cinnamon, one and one-half cups blackberry jam. Mix spices in 
coffee and stir in batter. Delicious. — Mrs. A. T. Pegues. 

Jam Cake. — Cream one cup butter and two of sugar ; add the 
beaten yolks of eight eggs, one teaspoonful each of cinnamon, 
cloves and allspice, one cup of wine, three of flour, three tea- 
spoons of baking powder, one cup of jam. Bake in layers, put 
together with a white icing. Nuts in the icing add much to 
this cake. 

Cocoa Cake. — One cup sugar, nearly half cup butter, yolk 
one egg, one teaspoon soda, one cup buttermilk, a pinch of 
salt, two and one-half cups sifted flour and four teaspoons 



144 



HOW WE COOK IN TENNESSEE. 



cocoa dissolved in a little water. Bake in a square pan. Ice and 
cut in blocks. 

Cup Cake. — One cup butter, two cups sugar, three cups flour, 
four eggs, one teaspoon of baking powder, one cup sweet milk. 
— Mrs. Sam Lancaster. 

Feather Cake. — One egg, one tablespoon of butter, one cup 
sugar, half cup sweet milk, one and one-half cups of flour, one 
teaspoon baking powder. Double the quantity, it makes nice 
cake to be eaten while warm with sauce. — Mrs. A. T. Pegues. 

Dolly Varden Cake. — Two cups sugar, four eggs, half cup 
butter, three cups flour, one cup sweet milk, two teaspoonfuls 
baking powder well sifted with the flour; cream butter and 
sugar together, add yolks and beat them well in, then the 
beaten whites and about half the milk, then the flour and bal- 
ance of milk. Take out half in another dish and add to it one 
cup of raisins, half cup of currants, half nutmeg, one teaspoon 
each of ginger, allspice, cinnamon and cloves; bake in layers, 
with icing between. — Tested by Mrs. M. C. Woods. 

Dolly Varden Cake. — Two cups sugar, two-thirds cup of 
butter, one cup sweetmilk, three cups flour, three eggs, three 
teaspoons baking powder, one teaspoon lemon extract. Bake 
half the batter in two layers, and to the other add one table- 
spoonful molasses, one cup chopped and seeded raisins, half 
cup currants, small piece chopped citron, one teaspoonful each 
of cinnamon, cloves and nutmeg. Bake in two layers, put to- 
gether with alternate layers of the white cake and frosting. — 
Mrs. H. C. Irby. 

Neapolitan Cake. — Whites of six eggs, two cups of sugar, one 
cup of butter, one cup sweet milk, three cups of flour, one tea- 
spoonful of baking powder. 

Dark Part of Cake. — Yolks of six eggs beaten lightly, one cup 
brown sugar, half cup butter, half cup molasses, half cup coffee, 
two and one-half cups flour, one cup raisins, one cup currants, 



HOW WE COOK IN TENNESSEE. 



145 



one teaspoon each of soda, cinnamon, cloves and spice, half tea- 
spoon of salt. 

Charlotte Polonaise. — Boil over a slow fire one and one-half 
pints of cream. Have ready the yolks of six eggs well beaten ; 
stir them into the boiling cream, taking care to have it smooth 
and free from Inmps. Let this mixture boil ten minutes, then 
divide it, putting it into two separate saucepans. Mix in one 
saucepan six ounces of chocolate, scraped fine, two ounces of 
powdered loaf sugar, quarter pound of macaroons, broken up. 
Into the other saucepan of cream and eggs put five ounces of 
blanched almonds pounded, one ounce of pounded citron, 
four ounces powdered loaf sugar; flavor with bitter al- 
mond. Stir these well and let them come to a boil and 
set aside to cool. Cut a large sponge cake into layers 
half an inch thick; spread one layer thickly with choco- 
late cream and one with almond. Do this alternately until the 
ingredients are used up. Pour over the cake one pint of best 
sherry wine, then a coating of chocolate icing. Stick blanched 
almonds thickly over the top. Place this in a fiat glass dish. 
Garnish with whipped cream stiffened with a small quantity 
of gelatine. The cream should entirely surround the cake and 
fill the dish, only leaving the top of the cake visible. — Mrs. W. 

Lady Orange Cake. — Whites of ten eggs, three cups of sugar, 
three cups of flour, one and one-half cups of corn strach, one 
and one-half teaspoons of baking powder sifted with the flour, 
one cup of butter, one cup of sweet milk. Flavor with either 
almond or orange. Icing for this cake : Four tablespoonfuls 
of thick cream, made thick with XXX sugar. Spread one inch 
thick between layers and on top. After this dries ice with or- 
dinary icing. Perfectly delicious. — Mrs. W. 

Bride's Cake. — The whites of eighteen eggs, three cupfuls 
sugar, one and one-half cupfuls butter, four and one-half cup- 
fuls sifted flour, and three teaspoons baking powder. — Tennes- 
see Cook Book. 



146 



HOW WE COOK IN TENNESSEE. 



Plum Cake (very fine). — One pound butter (weighed), three 
cups sugar, five cups flour, two pounds raisins, one cup milk, 
two good teaspoons baking powder, twelve eggs. In making 
the cake reserve part of the flour to roll the raisins in. Bake 
in a deep cake pan one hour and a half in a moderate oven. — 
Mrs. John Freeman. 

Corn Starch Cake. — One pound sugar, half pound butter, six 
eggs, one teacup sifted flour, one teacup rich sweet milk, one 
heaping teaspoon baking powder, one teaspoon of extract, one 
package of Oswego corn starch. Sift the corn starch, baking 
powder and flour together four times. Beat the whites and 
yolks of eggs separately, then mix ingredients as in other cake. 
Very fine. — Mrs. Ernest Edenton. 

Corn Starch Cake. — One pound sugar, three-quarters pound 
butter, six eggs broken in one at a time, one box corn starch, 
three tablespoons flour. Bake in muffin rings. — Mrs. W. H. Wil- 
son. 

White Fruit Cake. — One cup of butter, two cups sugar, two 
and one-half cups flour (before sifting), whites of seven eggs, 
two teaspoons baking powder, one cup sweet milk, one pound 
raisins, one pound figs, one pound dates, one pound blanched 
almonds, quarter pound citron, three teaspoons of cinnamon. 
Chop the fruit (but not fine) and sprinkle flour over it. After 
mixing the cake add the fruit and bake slowly. When done and 
still warm, pour over it slowly one cup of sherry. — Miss Guy 
Leeper. 

Fruit Cake. — Three-quarters pound flour, three-quarters 
pound sugar, three-quarters pound butter, eight eggs (nine if 
small), one and one-half pounds raisins, one pound currants, 
half pound figs, quarter pound citron, quarter pound pecans, 
one wine glass of strong clear coffee, one wine glass of wine, 
cloves, cinnamon and allspice to taste. Bake slowly. — Mrs. J. 
C. Edenton. 



HOW WE COOK IN TENNESSEE. 147 



White Fruit Cake. — Three cups flour, one cup corn starch, 
two cups sugar, one cup butter, one cup sweet milk, whites of 
eight eggs, one teaspoon baking powder, two teaspoons extract 
of lemon, two of brandy, two of rose water, one grated cocoa- 
nut, one pound figs, half pound citron, one pound crystalized 
cherries, half pound pineapple, one pound blanched almonds — 
cut them up a little. Use extra flour for the fruit. — Mrs. W. S. 
Keller. 

Fruit Cake. — Twelve eggs, one pound sugar, one pound but- 
ter, one pound flour, two pounds raisins, two pounds currants, 
two pounds citron or less, one pound figs, one pound dates, half 
cup molasses, teacup sherry wine. Cloves, cinnamon, allspice, 
at least one tablespoon each, and more if preferred, four nut- 
megs. Bake six hours. — Mrs. Hibernia Neil. 

Black Fruit Cake. — Cream one pound of sugar and one pound 
of butter until light ; then add ten well beaten eggs, one pound 
of dainty flour, reserving some of it to flour the fruit. Spice the 
batter with nutmeg, cinnamon and cloves. Add two pounds of 
raisins, two pounds of currants, well washed ; one pound of cit- 
ron, cut small; one pound of English walnuts (in shell) cut 
small; one pound of dried figs, cut small. Seed and cut small 
the raisins. Mix all the fruit, add part of the flour to it, 
and flour the fruit well so it does not stick together; stir into 
your batter; now add one cupful of cold water, in which one 
teaspoon of soda has been dissolved. Very fine. The water 
prevents the cake being dry. You can also add one cup of grape 
acid. 

Fruit Cake. — Ten eggs, one pound of flour, one pound of 
sugar, one pound of butter, one and one-quarter pounds of 
citron, one and one-half pounds of raisins, two pounds of cur- 
rants, wine glass of wine, wine glass of brandy, one cup of jam, 
one teaspoon of soda, allspice, mace and cloves. Add soda just 
before putting in the whites of the eggs, which should be the 
last thing. You can add one pound of pecans and one of 



148 



HOW WE COOK IN TENNESSEE. 



almonds if nuts are preferred. Bake slowly for five hours. — 
A. T. Nance. 

White Fruit Cake. — Whites of sixteen eggs, one pound 
sugar, one pound dainty flour, three-quarters pound butter, 
three level teaspoons of baking powder, two pounds citron 
(some sliced — some chopped), two pounds blanched almonds, 
two pounds grated cocoanut, one pound English walnuts, one 
tablespoon of mace, one tablespoon of cinnamon. — Mrs. W. P. 
Timberlake. 

Black Fruit Cake. — Two pounds of currants, two pounds of 
raisins cut fine, one pound citron, three-quarters pound butter, 
one pound sugar, one pound flour heavy, eleven eggs, half tea- 
spoon of cloves, one teaspoon each of nutmeg and rose water, 
spoon of cinnamon, one tablespoon of allspice, half tea- 
one teacup of brandy (or one pint of good whisky), one teacup 
of Madeira wine. Mix well, adding fruit and spices last. Bake 
in pans (with paper cut to fit the bottom) for four hours. — Mrs. 
W. P. Timberlake. 

Black Fruit Cake. — One dozen eggs, one pound sugar, one 
pound butter, one and one-quarter pounds flour, and extra quar- 
ter pound to flour fruits ; mix as for ordinary pound cake ; two 
pounds raisins, two pounds currants, washed and dried, one and 
one-quarter pounds citron, two and one-half pounds almonds 
in the shell, one tumbler full of brandy or good whiskey, one 
cup black molasses, four nutmegs, one cup black coffee, cloves, 
allspice, mace, cinnamon and ginger, tablespoon each; add mo- 
lasses and brandy before putting in fruits, which must be well 
floured and added slowly to the batter; one pound figs, one 
pound English walnuts, one pound pecans. Have cake pan 
well greased and lined with thick paper, sides and bottom. 
Bake six hours. — Mrs. Callie Parker. 

Fruit Cake. — One dozen eggs, one pound butter, one pound 
brown sugar, one pound flour browned in the oven to a light 
brown, stirring all the time, two pounds raisins after seeding, 
two pounds currants after washing, two pounds of citron 



HOW WE COOK IN TENNESSEE. 149 



sliced thin, wine glass Madeira wine and wine glass brandy, 
tablespoon pulverized cinnamon, tablespoon allspice, teaspoon 
pulverized cloves, two nutmegs, teaspoon soda; mix as you 
would pound cake, then add fruits, spices, soda and brandy; 
one pound shelled almonds may be added. — Mrs. James O'Con- 
nor. 

Fruit Cake. — One pound of sugar, one pound of flour, two 
pounds of seeded raisins, two pounds currants, half pound cit- 
ron, three-quarters pound butter, twelve eggs, quarter ounce 
each cinnamon, cloves, nutmeg and mace ; one wine glass of wine 
or brandy. Make up the cake, then add spices, flour your fruit 
and add it, then add the brandy. I use one tablespoon baking- 
powder. Bake three hours, but not too fast. — Mrs. E. J. Taylor. 

Poor Man's Fruit Cake. — Three eggs, one cup butter, three 
cups brown sugar, one cup strong coffee, five cups of flour, one 
cup whiskey, one pound raisins, one pound currants, half pound 
citron, half pound figs, one teaspoon each of nutmeg, spice, 
cloves, cinnamon and ginger, one level teaspoon of soda. — Mrs. 
H. C. Irby. 

Prohibition Fruit Cake. — One pound of butter, one pound 
sugar, one pound flour, one dozen eggs, one small teacup of 
best New Orleans molasses, one teaspoonful baking powder. 
Flavor with lemon extract if desired. Mix and beat thoroughly 
as for pound cake. I will mention I put in the syrup next to 
the last thing, my rose water being the last. Then add two 
pounds raisins, two pounds currants, one pound citron (the 
fruit having been prepared before). Spices to taste, two nut- 
megs, one teaspoonful cloves, allspice and cinnamon pulverized. 
Lastly two or three ounces of rose water. — Mrs. W. E. Dunaway. 

Ocean Cake. — Two cups sugar, half cup butter, one cup sweet 
milk, three cups of flour, whites of five eggs well beaten, three 
scant teaspoons baking powder. — Mrs. Martha Dodson. 

Pound Cake. — One pound butter, one pound sugar, one pound 
flour, eight eggs. Cream the butter and sugar very light to- 



150 



HOW WE COOK IN TENNESSEE. 



gether. Beat the eggs separately and add them. Then add the 
flour. Bake slowly, and is better in small tins. Flavor with 
lemon. Mrs. H. R. Lancaster. 

Old Fashioned Pound Cake. — Ten eggs, one pound flour 
(about three cups), one pound butter (about one and one-half 
cups), wash the salt out of the butter, cream it with the sugar; 
add the well beaten yolks, then the sifted flour alternately with 
the stiffly beaten whites; beat with the hand very thoroughly; 
use flavoring if any is desired; bake in moderate oven two 
hours. 

Golden Cake. — Yolks of eight eggs, half cup butter, half cup 
milk, one cup sugar, one and one-half cups of flour, two tea- 
spoons baking powder. 

Golden Cake. — Yellows of eight eggs well beaten, two light 
cups of sugar, one light cup of butter, one cup of sweet milk, 
three and one-half cups sifted flour, two level teaspoons baking 
powder, one teaspoon lemon or vanilla. Cream butter and 
sugar together, then add the beaten yellows. When well mixed 
put in one-third of the flour, beating and stirring well; add 
one-half of the milk, then rest of flour, which must be well 
stirred in to prevent lumps ; then use remainder of milk. Add 
flavoring last. The baking powder is sifted into the flour. — 
Mrs. J. L. Nelson. 

Coffee Cake. — One egg, one cup brown sugar, one cup mo- 
lasses, one cup butter, one cup strong cold coffee, one pound 
raisins, one tablespoon cinnamon, one grated nutmeg, one 
heaping teaspoon suda, four or five cups flour. 

Ribbon Cake. — White Part. — Whites of eight eggs, one cup 
of butter, two cups of sugar, four cups of flour, one cup of 
milk, two teaspoons of baking powder. Divide and color part 
pink. 

Yellow Part. — Yolks of twelve eggs, four and one-half 
cups of flour, two cups of sugar, one cup of sweet milk, one 
cup of butter, two teaspoons of baking powder. Bake two yel- 



HOW WE COOK IN TENNESSEE. 



151 



low layers. Add to what is left one-half pound of chopped 
raisins, half pound of figs, half pound of nuts (reserve half of 
fruit to use later in icing), one teaspoon each of cloves, spice, 
one grated nutmeg. Put together with icing made as follows : 
Whites of four eggs, four cups of sugar, one grated cocoanut, 
one small can of grated pineapple. As you stack layers, 
sprinkle cocoanut, pineapple, raisins, figs and nuts. — Mrs. A. J. 
McGehee. 

Ribbon Cake. — Two cups sugar, four eggs, half cup butter, 
one cup milk, one teaspoon baking powder, three cups flour. 
Bake two layers and to the balance of batter add one cup 
seeded raisins chopped fine, teaspoon each of cinnamon, spice, 
cloves, three tablespoons molasses. Stack up with jelly or 
icing. — Mrs. Sam Lancaster. 

Lemon Cake. — One and one-half cups sugar, one of butter, 
two and one-half , cups of flour, five eggs beaten separately, four 
teaspoons sweet milk, two teaspoons baking powder. For Jelly : 
One cup sugar, two tablespoons butter, two eggs, juice of two 
lemons; beat together and boil until like jelly. — Mrs. B. P. 
Cantrell. 

Portugal Cake (fine grain loaf cake). — One pound powdered 
sugar sifted and half pound butter, beaten together ; add beaten 
yolks of eight eggs, three-quarters pound flour. Beaten whites 
of eggs stirred in lightly last thing. Bake slowly an hour or 
more, according to thickness. 

Cocoanut Cake. — Whites of eight eggs, two cups sugar, half 
cup butter, three-quarters cup sweet milk, three cups flour, two 
heaping teaspoons baking powder, one cocoanut. To make fill- 
ing : Whites of three eggs well beaten ; add one pound of sugar, 
beat light and to this add the milk of one cocoanut and the 
grated cocoanut, leaving out enough dry cocoanut to sprinkle 
on top. — Mrs. H. R. Lancaster. 

Cocoanut Cake. — Make a large loaf cake, using any good 
white cake recipe. The next day after baking, with a sharp 



152 



HOW WE COOK IN TENNESSEE. 



See 

Enochs - Smith 
Lumber Co. 

for 

Mantels and Tile. 



Bibles, Testaments and Other 
Popular Books. 

AGENTS WANTED 

Liberal Commissions to 
Hustlers. 

The Ellis-Martin Co. 

306 East Main Street, 
Jackson, Tenn. 



knife, slice the cake into four equal slices. If the cake is 
baked in a round pan it looks prettier when iced. Trim off 
evenly the brown edges. Make an icing of four cups sugar, 
one and one-quarter cups cold water. Let cook until it 
" threads". Pour over four well beaten whites of eggs. Add 
half teaspoon cream tartar and beat until smooth. Beat into 
this the grated meat of one very large or two small cocoanuts. 
Spread thickly between layers of cake, also cover well the top 
and sides. Lastly sprinkle well with a little dry cocoanut that 
has been reserved. — Mrs. J. L. Nelson. 

White Cake. — Three cups flour, two cups sugar, one cup but- 
ter, one cup boiling water, one teaspoon baking powder. Cream 
butter, add sugar, then the flour. Dissolve baking powder in 
the boiling water, holding it over the cake bowl, so it will not 
be lost as it effervesces. Stir it in the batter, and add the well 
beaten whites last. The grain of this cake is more like angel 
food, and will remain moist longer than if milk were used. — 
Mrs. J. T. Newsom. 

Ice Cream Cake. — Two cups sugar, one cup butter, one cup 
sweet milk, two cups flour and one of corn starch, whites of 
eight eggs, two teaspoons baking powder; flavor to taste. — 
Mrs. B. P. Cantrell. 

Molasses Spice Cake. — One dozen eggs, one pound of butter, 
one pound of sugar, a pint of molasses, two pounds of flour, a 



HOW WE COOK IN TENNESSEE. 



153 



wine glassful of spices, and a teaspoonfnl of soda. Mix like 
pound cake. — Gulf City Cook Book. 

Spice Cake. — Two cups brown sugar, half cup butter, one cup 
sweet milk, three cups flour, yolks five eggs, one nutmeg, four 
teaspoons cinnamon, two of cloves, two of baking powder. 
Use the whites for icing. — Mrs. Lee Agnew. 

Spice Cake. — Whites sixteen eggs, six cups flour, four cups 
sugar, two cups butter, one cup buttermilk, two teaspoons bak- 
ing powder. 

Dark Part. — Yolks eight eggs, three cups flour, one cup 
molasses, half cup butter, half cup buttermilk, half tea- 
spoon baking powder, spices. Half of this recipe makes a 
medium size cake. — Mrs. W. H. Wilson. 

Spice Cake. — Two cups brown sugar, half cup butter, one cup 
milk, three cups flour, yolks five eggs, one nutmeg, two tea- 
spoons cinnamon, two spice, two of cloves, two baking powder. 
Use whites for icing. — Mrs. Lee Agnew. 

Spice Cake. — Three eggs, one cup of butter, three cups of 
sugar, four of flour, one of milk, one teaspoonfnl of yeast 
powder, one tablespoonful of allspice, ginger, cloves, cinna- 
mon and half a nutmeg. — Gulf City Cook Book. 

Cheap Cake. — One egg, one cup sugar, two cups flour, one 
spoon butter, one teaspoon baking powder. — Mrs. Ed. Mercer. 

Everyday Cake. — Half cup butter creamed with three cups 
sugar, one cup milk, ten whites, six cups flour, three teaspoons 
Royal baking powder. Bake in biscuit pan. Ice with thick 
icing, and cut in squares. — Mrs. E. J. Taylor. 

Plain Cake. — One cupful of sugar, half cupful of butter, half 
cupful of milk, two teaspoonfuls of baking powder, two tea- 
spoonfuls of vanilla, two eggs, flour to thicken. This will make 
one loaf. Cream the butter and sugar together, add the beaten 
eggs, the milk, vanilla and flour, then the baking powder. 
Flour varies so much that the exact quantity cannot be given, 
but enough has been added when the track made by the spoon 



154 



HOW WE COOK IN TENNESSEE. 



in mixing does not at once disappear. Add the baking powder 
after the flour and beat in well. Line the baking pan with oiled 
paper, and bake in a slow oven thirty minutes. 

Sunshine Cake. — Separate six eggs, one jelly glass flour 
(even) and one of sugar, juice half lemon and little of the rind, 
one scant teaspoon cream and a little salt added to the whites 
and beaten until very stiff. Beat yolks lightly and add to 
whites, then the sugar, and fold in the flour, little by little. 
Bake in gas oven with one burner on 20 or 30 minutes, then turn 
more than half down and let remain in one hour altogether. — 
Mrs. J. E. Ryley. 

Cup Sunshine Cakes.— Beat the whites of eleven eggs until 
they are fairly stiff; then add a level teaspoonful of cream of 
tartar and beat until fine and dry. Add the yolks of four eggs 
beaten to a froth; sift one cupful and a half of granulated 
sugar, add to the whites carefully, and add a teaspoonful of 
vanilla extract. When thoroughly mixed fold in gently one 
cupful of flour that has been sifted four or five times. Turn 
into greased custard cups and bake in a moderate oven for 
twenty minutes. When these cakes are cold they should be 
iced with orange icing. — Mrs. Rorer. 

Golden Cake. — Yolks 20 eggs, well beaten; one pound sugar, 
added to eggs, one pound butter well creamed, one pound flour 
added in small quantities; flavor fresh lemon; bake in small 
tins. Excellent. 

Gold Cake. — Twelve yolks, half pound butter, one pound 
sugar, one pound flour, one teacup sweet milk, two teaspoons 
baking powder, lemon extract. 

Potato Cake. — One cup of butter, two cups of sugar, two 
teaspoons of Royal baking powder, half cup milk, four eggs, 
one cup of chopped nuts, one cup of mashed potatoes, half cup 
chocolate melted, two cups flour, one teaspoon of cinnamon, 
one teaspoon of cloves, vanilla, nutmeg. Icing: Two cups of 
sugar, one square of chocolate, one cup of boiling water. Boil 



HOW WE COOK IN TENNESSEE. 



155 



until it threads or makes a soft ball in water. Remove from 
fire and stir until begins to cream, then add the chocolate, 
melted.— Mrs. J. E. Ryley. 

Potato Caramel Cake is made of two-thirds of a cupful of 
butter, two cupfuls of granulated sugar, two cupfuls of flour, a 
cupful of mashed potato, hot, half a cupful of sweet milk, four 
eggs, two teaspoonfuls of baking powder, a cupful of grated 
chocolate or two squares melted, a cupful of chopped English 
walnuts, a teaspoonful each of cloves, cinnamon and nutmeg 
(half as much if preferred). Cream the butter, sugar and yolks 
of the eggs. Add the milk, the mashed potato, spices and 
melted or grated chocolate. Sift the baking powder in the 
flour and beat the whites of the eggs to a stiff froth. Stir the 
sifted flour into the batter and, lastly, beat in the whites; the 
nuts are added just before the cake goes into the tins. A nut 
cake is always of finer flavor if the nuts are put in the very 
last thing. This makes a large loaf. 

Marble Cake. — No. 1. — Dark. — Yolks of seven eggs, two cups 
of brown sugar, one cup of butter, one cup of molasses, five 
cups of flour unsifted, one cup of milk, one teaspoonful of 
soda, cloves, nutmeg, cinnamon and allspice; dissolve the soda 
in molasses. 

Light. — Whites of seven eggs, two cups of white sugar, 
one cup of butter, three cups of flour, half cup of milk, 
one teaspoonful cream of tartar, half teaspoonful of soda. Put 
alternately about a handful of each, or any way the taste may 
dictate to be prettily marbled. A part of the light may be 
colored with cochineal, and put in with the light and dark 
with good effect. 

Marble Cake.— Light— One cup white sugar, half cup of 
butter, half cup of milk, two cups of flour, whites of three eggs, 
one teaspoon cream tartar, half teaspoon soda. Sift cream tar- 
tar and soda with flour. Cream butter and sugar, add milk 
and flour ; last whipped whites. 



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HOW WE COOK IN TENNESSEE. 



Dark. — Half cup of brown sugar, quarter cup of butter, quar- 
ter cup milk, half cup molasses, two cups of flour, yolks of three 
eggs, one teaspoon cream tartar, half teaspoon soda, half nut- 
meg, half teaspoonful each of cloves, ginger, cinnamon and all- 
spice. Cream butter and sugar, then add the beaten yolks of 
three eggs, the molasses and spices, and flour, with cream tartar 
and soda well mixed in it. — Tested by Mrs. M. C. Woods. 

Haufcier Cake. — Sixteen eggs, one pound sugar, three-quarter 
pound flour, half pound butter. Beat whites stiff, add sugar 
and beat well; add yolks beaten very light; fold in flour and 
add butter melted. I make half of this receipt with good suc- 
cess. Good. — Mrs. W. H. Wilson. 

Almond Cake. — Whites twelve eggs, three cups sugar, one 
cup butter, two teaspoons baking powder, four and one-half 
cups flour, half teaspoon of bitter almond extract, one cupful 
almonds, blanched and shredded fine, half glass brandy or 
sherry wine, and when cold put on thick white icing, flavored 
with a few drops of bitter almond and grated almonds sprink- 
led thickly over the frosting. — Tennessee Cook Book. 

Almond Cake. — Ten eggs, one pound of sugar, three-quarters 
of a pound of butter, and three-quarters of a pound of flour. 
Add half a pound of almonds, blanched and beaten fine, with a 
wineglassful of rose water. 

Hickorynut Cake. — One cup butter, two of sugar, three of 
flour, whites of seven eggs and yolks of two eggs, one teaspoon 
soda, two of cream tartar, one pint hickorynut meats rolled 
and sprinkled with flour. Beat whites to a stiff froth. Rich 
and excellent. 

Hickorynut Cake. — Two cups sugar, one of milk, two-thirds 
cup butter, three of flour, three eggs, two teaspoons baking 
powder, one cup nut kernels cut fine. Tried and not found 
wanting. 

Hickorynut Cake. — Beat half a cupful of butter to a cream; 
add one cupful and a half of sugar, beating all the while. 
Measure three-quarters of a cupful of water; sift two cupfuls 



HOW WE COOK IN TENNESSEE. 



157 



of flour with three level teaspoonfuls of baking powder. Chop 
sufficient hickorynut kernels to make one cupful. Add first a 
little of the water to the butter and sugar, then more water 
and flour until both are used; beat thoroughly for three min- 
utes. Beat the whites of four eggs to a stiff froth, add one- 
half to the mixture, then add the nuts, and last the remaining 
whites of eggs. Bake in square or round pans in a moderate 
oven for forty-five minutes. Ice with soft icing and decorate 
with halves of nuts. — Mrs. Rorer. 

Dark Fig Cake. — Four eggs (whole), two cups sugar, one cup 
cold water with one teaspoon soda in it, one cup of raisins 
chopped fine, one pound figs chopped fine, one teaspoon of cin- 
namon, three and one-half cups flour, one cup butter, one piece 
chopped citron. This is fine. — Mrs. Chas. King. 

English Walnut Cake. — Two cups sugar, three cups flour, one 
cup milk, three-quarters cup butter, three-quarters cup nuts 
broken fine and floured, two teaspoons baking powder, one tea- 
spoon vanilla, three eggs well beaten together. Bake in bis- 
cuit pans, making two layers. Take whites four eggs, one and 
one-quarter pounds powdered sugar, juice of half lemon and 
one teaspoon vanilla and beat all together until it will thread 
off. Spread on first layer, place second on top, ice, and mark 
in squares. Place half a nut on each square. 

Pecan Cake. — Three-quarters pound shelled pecans, two 
pounds seeded raisins, three-quarters pound butter, one pound 
sugar, one pound flour, half pound flour for flouring fruit, 
grated rind of two oranges, six eggs, half cup black molasses, 
half pint good whiskey, two teaspoons baking powder in the 
flour, two nutmegs grated. Bake in slow oven. — Mrs. Gov. 
Folk. 

Chocolate Loaf Cake. — One cup grated chocolate, one cup 
sugar, one egg, two cups sweet milk; mix all well and boil 
until thick and smooth. Set aside to cool while making the 
following batter: One cup sugar, three-quarters cup butter, 
two cups flour, two eggs beaten separately, three-quarters tea- 



158 



EW WE COOK IX TENNESSEE. 



spoon soda sifted with flour. Beat all this together well and add 
chocolate and one tablespoon of vanilla. If batter is hard, add 
enough milk to make it the proper consistency. Bake in layers 
and put together with white icing. — Mrs. C. X. Harris. 

A Good Chocolate Cake. — Part 1. — Quarter pound Baker's 
chocolate, one scant cup sugar, half cup milk, yolk one egg: 
let this come to a boil and set aside to cool. 

Part 2. — One cup sugar, half cup melted butter well mixed 
together, two eggs beaten separately with the one white left 
from dark mixture, half cup sweet milk, two cups sifted flour, 
with two teaspoons of powder. Add dark mixture. — Mrs. TV. 
H. Wilson. 

Chocolate Cake (Sour Cream). — Cream one-third cup butter, 
add gradually one and one-half cups brown sugar, then the 
yolks of two eggs and the white of one egg beaten together until 
light, then two squares of chocolate melted in one-half cup boil- 
ing water. Dissolve one teaspoonful of soda in half teacup 
sour milk and add to the batter alternately with two cups of 
sifted flour. Flavor with one teaspoonful of vanilla: bake in 
a deep pan about fifty minutes, or in two layers about twenty 
minutes. 

Icing. — Boil one cup of sugar with quarter cup boiling 
water until it spins a thread when dropped from a spoon 
Pour gradually upon the beaten white of one egg, beating con- 
stantly until it thickens. Then add one teaspoonful of vanilla 
and spread on cake and decorate with nuts. 

Solid Chocolate Cake. — Yolks eight eggs, two scant cups 
sugar, one scant cup butter, one cup milk, two heaping table- 
spoons cocoa or grated chocolate, one teaspoon baking powder, 
vanilla to taste, four cups flour ; nuts broken in halves and stir- 
red into the batter add a fine flavor. — Mrs. R. P. Mahon. 

Chocolate Cake. — Two-thirds cup butter, one and one-half 
cups sugar, one cup sweet milk, three cups sifted flour, two 
teaspoons baking powder, two squares chocolate melted and 



HOW WE COOK IN TENNESSEE. 



159 



added last, whites of six eggs beaten stiff. Beat well and bake 
in loaf or layers in moderate oven. Use any filling or icing 
preferred. 

Chocolate Block Cake. — One-quarter cake chocolate dissolved 
in one cup warm milk, two cups sugar beaten in four yellows of 
eggs, one and one-quarter cups flour measured before sifted, 
one teaspoon baking powder, whites of the four eggs beaten 
stiff. This makes one dozen blocks. Ice them with white icing 
and decorate with whole English walnuts. — Tested by Mrs. 
Benton. 

Perfection Cake. — Three cups sugar, three cups flour, one cup 
butter, one cup corn starch, one cup milk, one teaspoon soda, 
two teaspoons cream tartar, twelve eggs. Whip whites thor- 
oughly and add sugar ; cream butter and add to the eggs ; then 
spoon at a time add flour, milk and corn starch.. Dissolve soda 
in milk and put cream tartar in eggs when about half whipped. 
— Woman's Exchange. 

Dixie Ginger Cake. — Half cup brown sugar, half cup butter, 
three cups sifted flour, one teaspoon each of cinnamon, cloves 
and ginger, two teaspoons soda in boiling water, two well 
beaten eggs. Bake in gem tins or bread pan, and serve with 
sauce. — Mrs. John H. Gary. 

Soft Ginger Cake. — Five eggs, four cups flour, two of sugar, 
one of butter, one of molasses, two tablespoons ginger, one 
teaspoon of soda. 

Ginger Cake. — Take one quart molasses, one cup sugar in 
it, two tablespoons soda, two eggs, one cup lard, two heaping 
tablespoons ginger, flour to make a dough of medium stiffness, 
one tablespoon salt, knead well, roll and cut with biscuit cutter, 
Brush over the cakes with a mop dipped in mixture of yolk of 
one egg and two tablespoonfuls molasses ; bake in rather quick 
oven. — Mrs. Reese Lillard. 

Grandmother's Ginger Cake. — Quarter cup of butter, one 
tablespoonful of soda, half cup of sugar, one egg, half cup of 



160 



HOW WE COOK IN TENNESSEE. 



molasses, half teasponful of ginger, half cup of sour milk, half 
teasponful of cloves, two cups of flour, half teaspoonful of cin- 
namon, half cup of raisins, grated rind of orange or lemon. 
Cream the butter and sugar. Mix with the egg beaten very 
light and add the spices and molasses, sift flour twice before 
measuring, add soda and sift again ; mix in with the sour milk. 
It should be rather soft. Add the orange or lemon peel and 
the raisins which have been rolled in flour. Bake half hour in 
moderate oven. 

Spiced Ginger Cake. — One cup each of sugar, butter and mo- 
lasses, three eggs, three cups flour, one teaspoon soda dissolved 
in cup of sour cream, half grated nutmeg, one teaspoon cloves, 
one tablespoon ginger. Extra good. 

Ginger Cakes. — Two eggs, two teacups molasses, one teacup 
sugar, not quite one teacup buttermilk, two teaspoons soda, 
three-quarters cup lard, one heaping tablespoon ginger; flour 
to make a soft dough. Good. — Mrs. Wells. 

Ginger Cakes. — Three pints molasses, seven eggs, two cups 
sugar, two cups lard, three large spoons ginger, two table- 
spoons soda, and enough flour to make very soft dough. Half 
this recipe makes a big lot of cakes. Make the dough as soft 
as can be handled, and sprinkle the cakes with sugar, before 
baking. — Mrs. Sam Lancaster. 

Ginger Cakes. — Two cups molasses, one cup of sugar, one 
heaping cup of lard and butter mixed, one cup hot water, two 
teaspoons soda, ginger and salt to taste. — Mrs. C. A. Derry- 
berry. 

Ginger Cakes. — Two eggs, one cup sugar, one cup molasses, 
one teaspoon ginger, one heaping teaspoon soda in one-half 
cup hot water, two-thirds cup lard salted, flour enough to make 
stiff dough.— Mrs. C. A. Derryberry. 

Ginger Cake. — One cup sugar, one cup New Orleans molasses, 
half cup lard, one cup sour milk, two teaspoons soda, two eggs, 
one teaspoon ginger, flour to stiffen for rolling out. — Mrs. J. E. 
Ryley. 



HOW WE COOK IN TENNESSEE. 161 



Ginger Snaps. — One large cup butter and lard mixed, one 
coffee cup sugar, one cup molasses, half cup water, one table- 
spoon ginger, one tablespoon cinnamon, one teaspoonful cloves, 
one teaspoonful of soda dissolved in hot water. Flour for 
pretty stiff dough. Roll out rather thinner than teacakes and 
bake quickly. These ginger snaps will keep for weeks if locked 
up.— Mrs. H. C. Irby. 

Soft Ginger Bread. — Pour eggs, yolks and whites ; one pound 
butter, one cup sugar, one cup molasses, one pound flour, one 
cup buttermilk, one teaspoon soda. — Mrs. Chas. King. 

Soft Ginger Bread. — Four eggs, half cup buttermilk, one 
teaspoon soda, two cups black molasses, half cup sugar, half 
cup butter, half cup lard, tablespoon of ginger, five cups flour. 
Pour in greased pan and bake. — Mrs. A. M. G. 

Roxbury Cakes. — Beat the yolks of two eggs. Gradually beat 
in half cup of sugar, one-quarter cup of butter, softened but 
not melted, half cup of molasses, half cup of sour milk and 
then one and one-half (five ounces) of sifted flour, sifted again 
with one teaspoon of cinnamon, half teaspoon of cloves, a 
grating of nutmeg and one teaspoon of soda. Beat in the 
whites of two eggs, beaten dry, and then one-half cup of raisins 
(seeded) and one-half a cup of walnut meats (broken small). 
Bake in small tins. Cover with boiled frosting and decorate 
with the same frosting tinted with melted chocolate and put on 
with the leaf tube. This tube is used to make ribbon, leaves 
and ruffles. This recipe makes eighteen cakes. — Boston Cook- 
ing School. 

Delicate Cake. — One cup of granulated sugar, half a cup 
of butter, one cup of sweet milk, two cups of flour and two tea- 
spoons of baking powder. Cream the butter, sugar and milk by 
squeezing through the fingers, and sift the flour and baking- 
powder half a dozen times. — The Boston Cooking School. 

Sand Tarts. — Two cups sugar, one cup butter, three cups 
flour, two eggs, leaving out the white of one, roll thin and cut 



162 



HOW WE COOK IN TENNESSEE. 



in square cakes with a knife, spread the white of egg on top, 
sprinkle with cinnamon and sugar, and press half a blanched 
almond or raisin in the center. — Old Virginia, 

Sand Tarts. — One pound sugar, one pound flour, half pound 
butter, two eggs, leaving out the white of one, half pound 
blanched almonds cut thin. Mix sugar, flour, add melted butter, 
then the beaten egg, roll very thin and cut in shapes. Lightly 
brush them over with white of one egg, lay the almonds on and 
sprinkle with sugar and cinnamon, equal parts; bake quickly. 
— Mrs. H. R. Lancaster. 

How to make Doughnuts. — Break eggs into a bowl and before 
beating add sugar, beat a little, then add the milk, then flour, 
to which has been added the baking powder, nutmeg, and salt, 
before it was sifted. Work in enough flour to make a soft 
dough, but do not roll out more than one-third of the dough at 
once. Roll this one-eighth inch thick ; they will be raw in the 
middle if thicker. Cut out a great many before you start to 
frying them. The grease must be boiling. Take out as soon as 
they are a golden brown and roll them in pulverized sugar. 
Use a regular doughnut cutter, since they fry better with a hole 
in the center. — Housekeeper. 

Doughnuts. — One cup sugar, two eggs, two tablespoons 
melted butter, one cup buttermilk, scant teaspoon soda, flour 
to make stiff dough. — Mrs. C. A. Derryberry. 

Doughnuts. — Two cups sugar, two eggs, two teaspoons bak- 
ing powder, two teaspoons melted lard, one cup milk, flour 
enough to roll, flavor with nutmeg. Fry in hot lard. — Mrs. W. 
H. Wilson. 

Doughnuts. — One cup of sugar, one egg, one cup sour or but- 
termilk, two tablespoons of melted butter, one teaspoon of 
soda, flour enough to roll. Beat egg, add sugar and melted 
butter, then milk, to which the soda has been added; mix all 
well with the flour, roll lightly and cut out, fry in boiling lard ; 



HOW WE COOK IN TENNESSEE. 



163 



when done sift powdered sugar over top. — Mrs. Perry C. Calla- 
han. 

Doughnuts. — One cup of sugar, two eggs, three tablespoons 
of melted butter, one cup of warm mashed Irish potatoes, cup 
and a half of flour with one and one-half teaspoonfuls baking- 
powder, half cup of sweet milk, flavor to taste with grated nut- 
meg. — Mrs. M. I. Best. 

Doughnuts. — Three eggs, two cups sugar, one cup of sweet 
milk, two tablespoons of butter, two teaspoons baking powder. 
Cut and fry in boiling lard.— Mrs. C. N. Harris. 

Doughnuts. — One egg, one cup sweet milk, one cup sugar, 
three teaspoons baking powder, pinch salt, little nutmeg, flour 
enough to roll out ; fry in hot lard.— Mrs. Lee Agnew. 

Maple Biscuit. — Beat separately nine eggs, to the yolks add 
four teacups flour, two teaspoons baking powder and one of 
vanilla. Boil as for icing, two cups granulated sugar, half cup 
water; pour over the well-beaten whites, turn this into the 
yellow batter, mix well and bake in the square flat tins. When 
nicely browned, remove from tins, cut in small squares and 
triangles; ice alternately with pink and white icing; pyramid 
on glass cake stand. Dainty, delicate and delicious. 

Maple Biscuit. — Sift together two cupfuls of flour, two cup- 
fuls of cornstarch, two teaspoonfuls of baking powder and half 
a teaspoonful of salt. Rub into these ingredients one cupful of 
butter and mix with cold milk to a stiff dough. Roll out, fold 
up, and roll again, repeating until the dough is flaky. Roll 
out finally to half an inch in thickness, cut in three-inch circles, 
brush with butter, dredge thickly with grated maple sugar, fold 
over and bake twenty minutes. 

Nut Bars. — Two cups flour, one teaspoon baking powder, one 
cup coarsely chopped nuts, half cup milk, half cup sugar, one 
egg, two tablespoons butter, pinch of salt. Sift flour, salt and 
baking powder into a bowl ; rub in the butter and add the nuts 
and sugar. Mix to a rather stiff dough with the egg and milk, 



164 



HOW "WE COOK IN TENNESSEE. 



turn on to floured board and roll out two-thirds of an inch 
thick. Cut into bars of convenient size and fry in hot fat until 
golden brown. 

Cake Snowballs. — From a perfectly white angel's food cake 
about two and one-half inches thick cut with a biscuit cutter 
(medium size) a number of balls. Have ready a rich, white 
icing. Take each ball on a fork and with a spoon cover en- 
tirely with icing. Then cover with freshly grated cocoanut. 
This might also be made with pink icing. — Mary Roxie Snider. 

Good Tea Cakes. — One quart flour, one-third cup milk, 
three eggs, one cup sugar, one tablespoon baking powder, half 
cup lard, pinch salt. Roll out soft dough as you can, cut out 
and sprinkle with sugar. — Mrs. W. H. Wilson. 

Tea Cakes. — Half pound butter, five eggs (beaten separate- 
ly), one pound sugar, one teacup sour buttermilk, one teaspoon 
soda, half nutmeg, enough flour to make a soft dough. Bake 
in a moderate oven. The best you ever ate. — Mrs. J. G. Mann. 

Tea Cakes. — Six eggs, one pound sugar, beaten together, 
one pound of butter (can use some lard) well creamed, tea- 
spoon soda, sufficient flour to make soft dough (about three 
pints), roll very thin and bake in a quick oven. — Mrs. H. R. 
Lancaster. 

Tea Cakes No. 2. — One cup sugar, half cup milk, tablespoon 
butter, one egg, two cups flour, one teaspoon baking powder. 
Roll out thin and bake. — Mrs. T. Lee Agnew. 

Tea Cakes. — Three eggs, one cup butter, teaspoon salt, three 
cups sugar, teaspoon of soda, one cup buttermilk and flour suf- 
ficient for rolling; flavor with cinnamon or lemon. 

Tea Cakes. — One cup of butter, two cups of sugar, three eggs, 
one light teaspoon of soda in cup of buttermilk, two teaspoons 
of baking powder. Use just enough flour to make dough roll 
easily. — Mrs. Nance. 

Tea Cakes. — Five eggs, one very small cup of butter. Beat 
as much sugar as you can into the eggs ; a little soda, no milk, 



HOW WE COOK IN TENNESSEE. 



165 



make a dough as for soft biscuit. Flavor with lemon. Do not 
grease pan. Roll thin and bake cakes as you would biscuits. — 
Mrs. C. N. Harris. 

Princeton Rocks. — Three-quarters cup of butter, one cup 
granulated sugar, two eggs, one and one-half cups flour, one 
pound raisins or dates, one pound chopped nuts, one teaspoon 
cloves, two teaspoons of cinnamon, half of a level teaspoon of 
soda, one-quarter cup of hot water. Drop in small spoonfuls 
on buttered paper in pans, as they spread. Bake quickly. — 
Mrs. Theus. 

Cookies. — One and one-half cups sugar, two teaspoons of 
hartshorn dissolved in quarter cup warm water, two-thirds cup 
butter or lard, three eggs beaten well. Stir all together and 
make a soft dough with six cups flour. Roll thin and bake. 

Chocolate Jumbles. — Two cups sugar, three eggs, one cup 
melted butter, one and one-half cups chocolate, one teaspoon 
soda dissolved in two tablespoonfuls warm water, four cups 
flour, roll real thin, cut out with a fried cake cutter and frost 
top with white frosting. I always make boiled frosting. I 
only use half of this recipe and use the white of the second egg 
for frosting. Let the jumbles cool before putting icing on. 

Good Cookies. — Two cups sugar, one of butter, one cup sour 
milk or cream, three eggs, one teaspoon soda; flour to make 
soft dough, roll thin, sift sugar over them and gently roll it in. 

Nut Cookies. — One cup butter, two cups sugar, two cups 
nuts ground fine, three eggs, half cup sour milk, teaspoon soda, 
and flour enough to roll out. Dip in powdered sugar. Use 
either walnuts or hickorynuts. — Mrs. R. P. Mahon. 

Shrewsberry Cookies. — Cream one and one-half cups of sugar 
in one-half pound of butter ; add three eggs well beaten ; flavor 
with cinnamon ; put in one quart of flour, one teaspoon of bak- 
ing powder; work well together, cut in shapes, sprinkle with 
sugar, and bake quickly. — Mary E. Timberlake. 



166 



HOW WE COOK IN TENNESSEE. 



French Cookies (fine). — Two eggs, two cups sugar, one cup 
butter, one level teaspoon soda, dissolved in three-quarters cup 
sweet milk ; work in just enough flour to roll ; roll as thin as a 
wafer. — Mrs. R. D. Rodgers. 

Oatmeal Cookies. — Three-quarters cup of butter, one cup 
light brown sugar, one teaspoonful of cinnamon, one cup un- 
cooked oatmeal, three-quarters teaspoon of soda, half cup of 
nuts, half cup of raisins, two scant cups of sifted flour. Drop in 
small balls in greased dripping pan an inch apart and bake in 
quick oven. 

Cream Cookies. — Two cups sugar, half cup butter, two-thirds 
cup sour cream or milk, two eggs, one teaspoonful soda little 
more than even. Flour to roll out. 

Cocoanut Cookies. — One cup of - butter, two cups of sugar, 
two eggs, half cup of sweet milk, one level teaspoon of soda, 
one grated cocoanut, flour enough to roll out. Roll rather thin 
and bake in a quick oven. — Mrs. R. P. Mahon. 

Soft Cookies. — Cream one cup of butter with two cups of 
sugar; add one cup of sour cream, two beaten eggs, three cups 
of flour that has been thoroughly sifted with a teaspoon of soda. 
Flavor with vanilla. Turn the dough upon a floured pastry 
board, knead lightly, roll a sheet one-quarter of an inch thick. 
Cut into rounds and bake. This will make three dozen medium 
sized cookies. — Mrs. A. L. Rhoton. 

Molasses Cookies. — Two cups molasses, one cup sugar, one 
cup lard, two-thirds cup warm water, two tablespoonfuls gin- 
ger. Let these come to boil on stove and when cold add one 
full teaspoonful soda dissolved in hot water, little salt and 
flour ; mix stiff and roll thin. — Mrs. M. L. Madison. 

Vanilla Wafers. — One cup sugar, two-thirds cup butter, one 
egg, four tablespoons milk, one tablespoon vanilla, two-thirds 
teaspoon soda, one and one half teaspoon cream tartar; flour 
to mix stiff, and roll very thin. — Mrs. M. L. Madison. 



HOW WE COOK IN TENNESSEE. 167 

Sweet Wafers. — One heaping cup sugar, two cups flour, one 
heaping tablespoon of butter, five eggs, beaten separately ; bake 
in wafer molds. While hot roll and sprinkle with sugar. — Mrs. 
Wm. Long, Sr. 

Rosettes. — One egg, well beaten, one teaspoon sugar, one pint 
milk; flour enough to make batter like pan cake; have boiling 
lard. First dip rosette mold in lard, then in the batter, then 
back in lard; keep there until it is ready to drop off on cloth, 
— Miss Nannie Mae Temple. 

Sweet Wafers. — No. 1. — One egg, four tablespoonfuls of 
sugar, one tablespoonful of butter, four heaping tablespoonfuls 
of flour, made into batter and dropped into the irons. If the 
butter does not furnish salt enough, add a little. 

Sweet Wafers. — No. 2. — Three cups of flour, one cup of sugar, 
one cup of butter, one cup of rich cream, and a little nutmeg. 

Sweet Wafers. — No. 3. — Four eggs, three teacupfuls of flour, 
two cups of sugar, and one cup of butter. 

Oatmeal Sugar Wafers. — Beat an egg very light, without 
separating the white and yolk; add one-quarter teaspoon salt, 
one-quarter teaspoon vanilla, half tablespoon softened butter, 
half cup sugar, one and one-quarter cups Quaker rolled oats; 
beat together well and drop from a teaspoon onto a buttered 
tin; bake in slow oven. — Boston Cooking School. 

Scotch Wafers. — One tablespoon butter, one cup sugar, two 
eggs, one teaspoon vanilla, two and one-half cups oatmeal; 
make a batter and drop three-quarters teaspoon of mixture 
about two inches apart in buttered pan; bake a few minutes. — ■ 
Mrs. G. R. Wadleigh. 

Little Birthday Cakes. — Bake sponge cakes in pop-over cups 
to have them round ; when cold cut a small round from center ; 
place a little gold or silver charm in, replace cake, ice, decorate 



COOK WITH GAS 



168 HOW WE COOK IN TENNESSEE. 



with nutmeats and red candies. Place short red candles ,on 
top. 

Marguerites. — Have ready some reception flake crackers; 
make meringue of whites six eggs and fourteen tablespoons 
granulated sugar; beat long; when real stiff pile on crackers 
and fill with old fashioned walnut kernels. Put in stove and let 
them cook a light brown. Nice for 5 o'clock tea. 

Marguerites. — The whites of five eggs, five heaping table- 
spoonfuls of powdered sugar, half a pound of blanched al- 
monds, half a pound of pecans or English walnuts chopped fine. 
Mix thoroughly by first beating the eggs and sugar, then adding 
the nuts. Spread on salted flake crackers with the salt wiped 
off. This quantity is sufficient for one hundred crackers. 

Hermits. — Three cups sugar, four eggs, one cup raisins, one 
cup butter, one teaspoon each of cinnamon and vanilla, lemon 
and almond, half nutmeg, one teaspoon soda, half cup sour milk, 
one quart flour, half cup chopped nuts. Drop from a teaspoon 
in a greased pan one and one-half inches apart. — Carrolton, 
Mo., Cook Book. 

CAKE FILLINGS. 

Caramel Filling. — One teacup milk, two teacups brown 
sugar (dark), half teacup butter; put on and boil together till 
begins to thicken, stirring constantly; add vanilla when cool; 
beat until it creams nicely. — Mrs. Hibernia Neil. 

Splendid Caramel Filling. — Five cups sugar, one cup milk, 
with four cups sugar put on to boil; brown one cup sugar and 
while both are boiling pour together and stir gently. As soon 
as mixed good put in butter size of an egg. When butter has 
melted pour into bowl and flavor with one tablespoon vanilla; 
beat until smooth; spread between cake. If necessary add 
spoon of hot water. — Mrs. W. H. Wilsok. 



HOW WE COOK IN TENNESSEE. 



169 



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Caramel Filling. — Three cups of brown sugar, one and one- 
half cups of very rich cream, one cup of butter; boil all to- 
gether until not quite as done as candy. Pour into a dish and 
beat until very light. Flavor with vanilla. 

Caramel Filling. — Boil together two cupfuls of brown sugar, 
one of new milk, and lump of butter; when it breaks add two 
tablespoonfuls of thick cream. Remove from fire and beat 
well. Flavor with vanilla. 

Caramel Filling with Brown Sugar. — Four cups brown sugar, 
two-thirds cup sweet milk, half cup butter; put on fire and 
boil without stirring until it hardens in cold water. Take from 
fire and flavor with vanilla; begin spreading between cake 
while it is warm. — Mrs. W. H. Wilson. 

Caramel Filling. — One cup sugar browned in small pan; stir 
until dissolved. Take three cups sugar, one and one-half cups 
milk, half cup butter, yolks of four eggs and let boil, add one 
and one-half tablespoons of the above caramel, then slowly add 
the rest of it. Cook till thick. Beat until light. Add one cup 
nuts chopped fine. Spread on layers. Ice the cake and decorate 
with whole nuts. This makes a very thick filling. — Mrs. J. T. 
Newsom. 

Marshmallow Filling. — One tablespoon of gelatine, two table- 
spoons of cold water, two cups pulverized sugar; flavor with 
vanilla. Put gelatine and water on stove and stir until dis- 
solved; add sugar and beat until smooth. — Mrs. Chas. King. 



170 



HOW WE COOK IN TENNESSEE. 



Marshmallow Filling. — Boil two cupfuls of sugar and one of 
water; add one-fourth pound of marshmallow, stir till well 
melted. Remove from fire and add the well beaten whites of 
two eggs. Beat hard till cool. Flavor with vanilla. 

Marshmallow Filling. — Three cups sugar and one cup boil- 
ing water, cooked until it will "thread". Stir into this four- 
teen marshmallows, then stir, in the well beaten whites of three 
eggs. Flavor with tartaric acid, one teasponful. — Mrs. J. L. 
Newsom. 

Marshmallow Icing. — Steamed Marshmallow. — Make a soft 
icing, and while warm add the marshmallows; beat until 
smooth ; put between cake ; cut the marshmallows and decorate 
top of cake after the plain icing has been put on. 

Marshmallow Frosting. — Boil three -fourths of a cup of gran- 
ulated sugar and one-fourth of a cup of milk, without stirring, 
about six minutes, or until the syrup threads. Cook and stir 
one-fourth a pound of marshmallows and two tablespoons of 
water over boiling water, until the mixture is smooth. Com- 
bine the two mixtures and beat until stiff enough to spread, 
after flavoring with half a teaspoon of vanilla extract. 

Pineapple Filling. — Use boiled icing on the cake, and when 
it is almost cold put on layer of grated pineapple from which 
all the juice has been drained, and stack up the cake at once. — 
Mrs. A. H. Ellington. 

Pineapple Filling. — Boil two cupfuls of sugar and one of 
water. When done beat in whites of two eggs, beat till cool 
and add two 5 teacupfuls of grated pineapple. 

Pineapple Filling. — One can pineapple, one cup sugar, one- 
quarter box gelatine ; put on stove and boil till thick. 

Raisin Filling. — One cup raisins, one cup figs, cooked till 
done; add any desired fruit and beat in icing. 

Fig Filling. — One pound of figs chopped fine, one teacup 
water, half cup sugar; cook until smooth and soft; spread be- 
tween layer cake when cold. 



HOW WE COOK IN TENNESSEE. 



171 



Fig Filling. — Cook together a cupful of water and one of 
sugar; add a cupful of finely chopped figs. Cook to a paste, 
and when smooth spread on or between cake. 

Fig Filling. — Take one pound figs, chop fine and put into a 
stewpan on the stove ; pour over three cups hot water and add 
half cup sugar. Cook all together until soft and smooth. — 
Mrs. Chas. King. 

Maple Fudge Filling. — Melt one pound maple fudge, and 
when of the right consistency spread on layers. When this is 
partially dry spread on chocolate filling. If preferred use a 
thick, white, creamy icing, instead of the chocolate. — Mrs. A. 
H. Ellington. 

Charlotte Polonaise Cake Filling. — Two cups milk, two- 
thirds cup sugar, butter size of egg. Let come to a boil and 
have ready two yolks well beaten with two tablespoons of 
corn starch or flour, which has been rubbed to a paste. Add 
some of the boiling milk to this, pour all together and stir till 
it thickens, flavor after it cools with vanilla. To one-half of 
this add half pound blanched almonds chopped fine; to the 
other one-quarter pound citron cut fine. Bake white layer cake 
and use the almond filling on one layer and the citron on the 
next. Then ice the cake. — Mrs. Sam Lancaster. 

Cream Filling. — Boil nearly a pint of milk, then stir into it 
two tablespoons corn starch moistened with a little milk, two 
eggs, one cup sugar; when nearly done, add half cup butter 
and flavor to taste. 

Cream Filling. — One pint new boiled milk, one cup sugar, 
half cup flour, two eggs; beat eggs, sugar and flour together 
and pour hot milk over it. Wash vessel, return to fire and 
cook thick over hot water. Spread between cakes. — Mrs. 
Wilson. 

Prauline Filling for Cakes. — Two cups sugar, three-quarters 
cup maple sugar and enough cream to moisten thoroughly; 
add when it boils a small piece of butter; when it thickens stir 



172 



HOW WE COOK IN TENNESSEE. 



in a teaspoon of vanilla and broken pecan kernels. Use whole 
pecans on top of cake. 

Cheap Cake Filling. — Two cups sugar, butter size of egg, 
half cup milk and water mixed; cook until it ropes; add small 
spoon cocoa or chocolate before taking from fire. Spread be- 
tween cakes. — Mrs. W. H. Wilson. 

Fruit Filling. — Dissolve three cups sugar in one of water 
without stirring until it hardens when dropped in water. Beat 
whites three eggs stiff, then pour over them the boiling syrup, 
beating constantly. Take out half of icing and add pineapple, 
cocoanut or banana and spread between layers of the cake. 
Then ice the cake with plain icing. This never fails if the in- 
gredients are good. 

Chocolate Filling. — Two and one-half cups of sugar; add 
enough water to dissolve it, and boil until it strings, or will ball 
up in a cup of cold water ; cut about one-quarter cake of Bak- 
er 's chocolate into little pieces, put in a plate and set in the 
stove to melt. When the sugar has cooked enough, add it 
slowly to the half beaten whites of two eggs, and then add the 
chocolate and beat till it begins to grow stiff; then ice the 
cake.— Mrs. I. B. Tigrett. 

Chocolate Filling. — One cup grated chocolate, half cup but- 
ter, one cup sweet milk, two cups sugar ; boil till thick. Flavor 
with vanilla and beat until almost cool. Spread rapidly be- 
tween cake. — Mrs. W. H. Wilson. 

Chocolate Filling. — Three cups sugar, one-half cup cream, 
one-half cup butter, one-half cup chocolate ; flavor with vanilla ; 
beat this in the slightly beaten whites of two eggs. Beat well. 

Chocolate Filling. — Three cups sugar, one cup sweet milk, 
half cup water, three-quarters cup butter ; cream the butter be- 
fore using it; one-third cake of Baker's chocolate. Dissolve the 
chocolate in the syrup while cooking. Cook until it will harden 
when dropped in a cup of cold water. — Mrs. Wm. H. Long. 



HOW WE COOK IN TENNESSEE. 



173 



Chocolate Filling. — Yolks two eggs, one cnp sugar, one heap- 
ing tablespoon butter, one cupful sweet cream; put over the 
fire, and when it comes to boiling point stir into it two squares 
Baker's chocolate and cook until thick. Flavor with vanilla 
and beat until ready to spread on the cake. 

Chocolate Macaroon Filling. — Half pint milk, two cups 
sugar, quarter pound chocolate, quarter pound of almond maca- 
roons, broken into bits. Let the mixture boil together a few 
minutes till it becomes thick. Decorate the cake with whole 
macaroons. 

Lemon Filling. — Yolks two eggs, one cup sugar, three-quar- 
ters cup milk, one teaspoon flour or corn starch ; beat the yolks 
well with the sugar and pour the boiling milk on them ; return 
to the fire and cook until thick. — Mrs. Geo. Gooch. 

Lemon Filling. — Mix together two eggs, two cupful s of sugar, 
the juice of two lemons and grated rind of one, one teacupful 
of cream or new milk, a lump of butter the size of an egg, and 
two teaspoonfuls of corn starch. Boil in double boiler till thick. 
Spread when cool. 

Lemon Filling. — Four lemons, two cups sugar, one table- 
spoon corn starch, five yolks, half cup water; boil till thick; 
add half cup butter after cooking. 

Lemon Cream Filling. — Grated rind and juice four lemons, 
one pound sugar, quarter pound butter, six eggs; cook in 
double boiler until thick as honey and put between cake. Half 
of this recipe makes enough for medium size cake. — Mrs. W. 
H. Wilson. 

Lemon and English Walnut Filling. — Squeeze the juice of 
two large lemons over one pound of granulated sugar. When 
smooth spread over loaf cake, cut into squares and place one 
or more English walnut kernels on each square, while soft. 

Icing for Filling. — Two cups sugar, whites two eggs; put 
sugar in saucepan with enough water to moisten; have the 
eggs beaten just enough to break the whites; pour the boiling 



174 HOW WE COOK IN TENNESSEE. 



sugar on it, beating all the while. Set the bowl in a larger 
bowl of ice water and continue beating until it is nice and 
creamy; flavor with lemon. 

Maple Nut Frosting. — Boil one and seven-eighths cupful of 
powdered sugar, one cupful of maple syrup and half a cupful 
of thin cream together until when it is tried a soft ball may be 
formed in cold water. Remove from the fire, add three-quarters 
of a cupful of almonds finely shredded and beat until the frost- 
ing is of the right consistency to spread. 

Icing. — Five eggs, three cups sugar, one and one-half cups 
water; cook the sugar and water until it will harden at once 
when dropped in cold water. Then pour the boiling sugar on 
the well beaten whites and beat until stiff. Flavor with lemon 
or tartaric acid. — Miss Lizzie Treadwell. 

Icing. — Two cups sugar, seven tablespoons water; cook until 
it ropes, then pour over the beaten whites of three eggs, stir- 
ring all the time. — Miss Mary Bond. 

Icing. — Whites six eggs, three pounds sugar, almost one cup 
water ; cook till it ropes ; beat eggs stiff ; pour syrup over slow- 
ly, beating all the while; after beating nicely put in one-eighth 
teaspoon cream tartar, flavor and beat till stiff. Excellent for 
filling too. — Mrs. John Parker. 

Icing for Cake. — Put two cups of sugar in icing pan; break 
whites four eggs over it; add juice of one large juicy lemon; 
put this in pan of boiling water and cook until thick, beating 
all the time.— Mrs. W. H. Wilson. 

Cooked Icing. — Whites three eggs, three cups sugar, one cup 
water; put on sugar and water and let boil till it will spin a 
thread when dropped from a spoon. Beat whites just a little 
and pour on the boiling syrup, beating all the while until it is 
cold. If used as a cake filling add chopped raisins in one 
layer and nuts in the next. 

Milk Icing. — Ten tablespoons sweet milk, half cup sugar; 
boil six minutes and beat till cold. — Mrs. W. H. Wilson. 



HOW WE COOK IN TENNESSEE. 



175 



Subscribe for 

The Ladies Home Journal 

Through the Silver Thimble Society 
of the First Baptist Church. 
Both Phones No. 97. 
Orders taken any time during the year. 

Chocolate Icing. — Three cups sugar, oue cup milk, half cup 
butter, half cake chocolate, whites of three eggs. This will ice 
two dozen block cakes. — Miss Lizzie Treadwell. 

Cold Icing. — No. 1. — Whites of three eggs; when partially 
beaten stir in one pound of powdered sugar and juice of one 
lemon; then beat till white and thick. Before icing tops of 
cakes rub them slightly with flour. Spread on the icing with 
a knife, dipping constantly in cold water to make the icing 
smooth. 

Caramel Icing. — Two cups maple sugar, one cup water, one 
tablespoon butter; boil till it hardens when dropped in water; 
take off the stove and add two tablespoons of thick sweet 
cream and beat thoroughly. — Mrs. Chas. King. 

Golden Frosting. — A very delicious and handsome frosting 
can be made by using yolks of eggs instead of whites. Proceed 
exactly as for ordinary frosting. It will harden just as nicely 
as that does. Good for orange cake. — Mrs. Chas. King. 

Cream for Cake. — One egg beaten well, one cup whipped 
cream, half cup sugar, one cup grated cocoanut, the grated 
rind and juice of one orange; sprinkle cocoanut over it. — 
Mrs. W. H. Wilson. 



176 HOW WE COOK IN TENNESSEE. 



PUDDINGS. 

"The proof of the pudding lies in the eating." 

General Rules. — In boiling puddings, mind that the cloth be 
perfectly clean. Dip it in hot water and dredge well with flour, 
by sifting the flour over it. When bagged, tie the string tight, 
leaving sufficient room in the bag for expansion by swelling. 
Put the pudding in a pot of boiling water, placing an old plate 
on the bottom. Keep sufficient water in the pot to cover the 
pudding, being careful not to let the boiling cease one second. 
A teakettle of boiling water should be at hand to add as the 
water boils away. Dip the pudding into cold water immedi- 
ately upon taking out, which prevents its adhering to the cloth ; 
make your pudding-bag of thick cloth; if it is thin, it will 
admit water and deteriorate the pudding. If you use a pud- 
ding-mold, grease well with butter from which the salt has 
been carefully washed. 

Plum Pudding. — Four eggs beaten well, but not separately; 
two large cups seeded raisins, half cup currants, one cup bread 
crumbs, one cup chopped citron, one cup pecans, two large 
apples chopped, one cup sugar, spice and brandy to taste; 
steam four hours. Make a sauce of butter and sugar and 
brandy, mixing brandy and sugar into butter little by little. 

Plum Pudding. — Two eggs, one cup of sugar, one table- 
spoon of butter, one cup of bread crumbs, one teaspoon baking 
powder, pinch of salt, one pound seeded raisins, two table- 
spoons of sweet milk; have the raisins well floured. Put in a 
thick domestic cloth; dip the cloth in boiling water and then 
flour that well and pour pudding on ; tie tight as possible ; put 



HOW WE COOK IN TENNESSEE. 



177 



in pot of boiling water and boil three hours ; never let it cease 
boiling. Serve with hard wine sauce. — Mrs. A. H. Ellington. 

Plum Pudding. — Three cups of flour, one teaspoonful of soda, 
one cup of sour milk, a little salt, one cup of suet, one cup of 
raisins. Steam three hours. Sauce for same: To one pint of 
boiling water, add one heaping teacup of sugar, one table- 
spoonful of butter, pinch of salt, one tablespoonful of corn 
starch dissolved in cold water. 

Plum Pudding. — Mix four cups of stale bread crumbs, one 
cup chopped suet, one cup molasses, two eggs, two cups raisins, 
two cups milk, one level teaspoon soda, one teaspoon powdered 
cloves, two cinnamon, half each of mace, allspice and salt, one 
cup chopped almonds, half cup currants; boil unceasingly in 
buttered mold for three and one-half hours; when sending to 
table garnish with holly ; pour brandy over and ignite. Serve 
with hard sauce. — Mrs. Tucker. 

English Plum Pudding. — Six eggs beaten well; into this put 
one pound of sugar, grate a large nutmeg, one teaspoon of 
ground cloves and one of cinnamon, sift one pound flour, into 
this put a little salt, and half a pound of beef suet, add then 
one pound of well washed currants, one pound raisins, one- 
fourth pound citron cut up fine ; mix well and add eggs. If 
desired add one glass of brandy. Mix and let stand over night. 
Have water boiling and dip the cloth into it, dredged with 
flour, and tie in ball, leaving room for swelling. Let boil six 
hours, taking care to keep water boiling all the time. Serve at 
once with a hard sauce, made of one cup butter creamed with 
three cups sugar, flavored with whiskey, using grated nutmeg 
over the bowl of sauce. — Mrs. H. R. Lancaster. 

Twenty-Five Cent Plum Pudding. — One pint graham or 
whole wheat flour, half pint sweet milk, one cup New Orleans 
molasses, half pound raisins chopped, one-third pound almonds 
(pecans are better), half teaspoon of salt, half teaspoon soda, 



178 



HOW WE COOK IN TENNESSEE. 



one teaspoon baking powder. Dissolve soda in tablespoon of 
warm water and stir in molasses. Then add milk and flour 
and remaining ingredients. Steam in a closely covered tin for 
four honrs. Grease and flour the mold. — Mrs. B. L. Hayley. . 

Boiled Pudding. — One cup of raisins, one cup of nuts, half 
pound of citron, half cup butter, three cups flour, two eggs, one 
cup buttermilk, one teaspoon soda, one cup sugar, half cup 
black molasses. Put bag in hot water, then dip in flour, then 
pour pudding into bag and boil in hot water for three hours. 
To be eaten with sauce. This makes enough for seven or eight 
people. — Mrs. Ross Witherspoon. 

Christmas Pudding. — Beat well yolks of four eggs, add one 
teacup melted butter, one teacup molasses, one teaspoonful 
ginger, three teaspoonfuls cinnamon, one teaspoonful ground 
cloves, and a little nutmeg. Dissolve in one cup sweet milk one 
teaspoonful soda and strain into three cups flour, with one 
teaspoonful cream tartar ; add one cup raisins stoned and chop- 
ped. Boil three hours in a close covered tin. Serve with hard 
or liquid sauce. 

Fruit Pudding. — One cup molasses, one cup milk, half cup 
butter, one cup chopped raisins, one cup currants, a little cit- 
ron, one teaspoonful soda, one teaspoonful cinnamon, cloves 
and nutmeg, three cups flour. Let molasses, butter and spices 
come to a boil on stove, adding other ingredients when cold. 
Steam four hours. — Mrs. M. L. Madison. 

Bird Nest Pudding. — Peel and core enough apples to fill pan> 
stew until nearly done, take off and have a rich custard made 
up as for egg custard ; pour this over the apples and set in stove 
until custard is done ; take out and serve cold with whipped 
cream. 

Fruit Pudding. — One glass English walnuts, one glass dates, 
two eggs beaten together, half cup sugar, one tablespoon flour, 
one teaspoon baking powder ; chop walnuts and dates, mix dates 
and nuts. Beat eggs well; add sugar, beat well: add nuts 



HOW WE COOK IN TENNESSEE. 



179 



and dates, baking powder in flour and mix in eggs, etc. Bake 
in jelly pans. Put paper in bottom of pan and a rack under 
pan to prevent burning. Bake half hour; break in pieces and 
serve with cold cream. 

Fruit Pudding. — Three cups flour, two cups raisins, currants, 
or any kind of fruit, one cup molasses, one cup sweet milk, one 
cup suet chopped fine, two teaspoons cream tartar, one tea- 
spoon soda, half teaspoon cloves, two teaspoons cinnamon; 
bake as you would a cake and steam when used. It will keep 
as a fruit cake. Serve with rich sauce. 

Sweet Potato Pudding. — Peel and grate one medium size 
potato ; add to this two large cups sugar, half cup melted but- 
ter, three eggs well beaten, two teaspoons powdered mace and 
four cups fresh milk. Bake in moderate oven. 

Grated Sweet Potato Pudding. — One pint grated potatoes, 
three eggs, one nutmeg, large teacup sweet milk, large teacup 
sugar. — Dr. Hamilton. 

Sweet Potato Pudding. — One pint grated potato, one and one- 
half teacups sugar, two-thirds cup butter, three eggs, one 
cup sweet milk, three tablespoons flour and two teaspoons gin- 
ger. — Mrs. E. A. Treadwell. 

Apple Pudding. — One cup of sugar, one rounded tablespoon- 
ful of lard, one egg, three-quarters cup of milk, two teacups of 
flour with two scant teaspoonfuls of baking powder; flavor 
with cinnamon and pour over four apples which have been 
sliced in baking dish. Bake one hour in moderate oven and 
serve with the following sauce : One pint of boiling water, 
three-quarters cup of sugar, butter size of egg, one tablespoon- 
ful of corn starch, flavor with cinnamon. — Mrs. H. C. Irby. 

Apple Pudding.— Take six apples, peel and core; fill the 
centers with sugar; add one-quarter cup of water, cover and 
bake until nearly done. Then pour over them a batter made 
with four well beaten eggs, one pint of milk, a scant pint of 
sifted flour, with one teaspoon each of salt and baking powder. 
Bake about twenty minutes. 



180 



HOW WE COOK IN TENNESSEE. 



Apple Pudding (Excellent). — Peel and core eight or nine 
apples of medium size ; put them in a stewpan with half tumbler 
of water, wine glass of wine, heaping tablespoon sugar, a little 
cinamon and lemon peel. Cover the pan and stew slowly till 
apples are tender ; take them up and let them get cold ; fill the 
bottom of baking dish with apples; pour over them custard 
made by beating whites and yolks six eggs and one quart of 
milk; sweeten to taste; bake in moderate oven. Serve with 
solid or liquid sauce. 

Brown Betty. — Chop together one part seeded raisins and 
two parts good tart apples. Fill a pudding dish with alternate 
layers of the fruit and bread crumbs, finishing with the bread 
crumbs on top. Put small bits of butter and a little salt through 
it. Moisten the whole with a tablespoonful of lemon juice in 
a cup of, cold water, for a pudding filling a three pint dish. 
The whole must be sweetened according to taste. Cover the- 
dish and place it in a moderate oven in a pan of hot water, and 
bake nearly an hour; then remove from the pan, uncover, and 
brown nicely. Serve warm with cream and sugar or with or- 
ange or lemon juice. Seeded cherries may be used in place of 
apples and raisins. In that case the water may be omitted. It 
is well to toast the bread crumbs before using. 

Chocolate Pudding. — One pint bread crumbs soaked in one 
quart milk for half hour, three tablespoons of Baker's choco- 
late dissolved in water ; beat yolks of three eggs, one cup sugar 
and one tablespoon of butter which has been creamed, pinch of 
salt ; add to the soft chocolate the milk and crumbs ; bake in a 
dish for forty minutes. When done use the whites for a mer- 
ingue on the pudding. 

Chocolate Pudding. — One cup of bread crumbs, one cup of 
sugar, three cups of sweet milk, one whole egg and the yolks 
of three others, one square of Baker's chocolate, small piece 
of butter ; grate chocolate and then dissolve it in the milk ; then 
put milk, chocolate and bread crumbs on the stove and let it 



HOW WE COOK IN TENNESSEE. 



181 



get well heated, stirring all the time ; remove from fire and stir 
in the other ingredients. Flavor with vanilla and cook. Make 
a meringue of the three whites and put on top when pudding 
is done. Eat with either whipped cream or plain cream. — 
Mary E. Timberlake. 

Chocolate Pudding. — One-fourth of a cupful of butter, one 
cupful of sugar, yolks of two eggs, one-half cupful of milk, one 
and three-eighths cupfuls of flour, three teaspoonfuls of baking 
powder, whites of two eggs, one and one-third ounces of cook- 
ing chocolate, one-eighth of a teaspoonful of salt, one-fourth of 
a teaspoonful of vanilla. Cream the butter, and add half the 
sugar gradually, continuing to beat meanwhile. Beat the yolks 
of the eggs until thick and lemon colored, and add the remain- 
ing sugar gradually. Combine the mixtures, and add the milk 
alternately with the flour' mixed and sifted with the baking 
powder and salt; then add the whites of the eggs beaten until 
stiff, melted chocolate and vanilla. Bake in a buttered angel 
cake pan; then remove from the dish, cool slightly, and place 
on a serving dish. Fill the center with whipped cream sweet- 
ened and flavored with vanilla, and also pour it around the 
mold. 

Cocoanut Pudding. — Take three-quarters pound grated 
cocoanut, half pound of butter, the same of sugar, six eggs 
beaten well, one cup milk, one wine glass brandy or wine, one- 
quarter pound pounded crackers. Bake on pastry. 

Cocoanut Pudding. — One large cocoanut grated, one cup 
sweet milk, one cup sugar, four whole eggs or whites of seven. 
Serve with hot sauce. Excellent. — Mrs. J. W. Yanden. 

Cocoanut Pudding. — Take one pound grated cocoanut, half 
pound sugar, half pound butter or less, whites six eggs beaten 
light, half pint cream, a glass of brandy and quarter pound 
cracker crumbs ; beat them together and bake in pastry. 

Lemon Pudding. — Three lemons, one cup sugar, eight eggs, 
yolks of six, whites of all, grated rind of two lemons, juice of 



182 



HOW WE COOK IN TENNESSEE. 



all three, half box gelatine ; put lemon juice, sugar, yolks well 
beaten in a double boiler; stir constantly till it begins to 
thicken, but don't cook long; beat the whites, pour on gradu- 
ally all the time the mixture in the boiler; beat in gelatine last, 
which has been dissolved in water (half cup) ; stir till you see 
the gelatine does not settle at the bottom. Pour in molds and 
serve with cream. Very nice. — Mrs. Lee Agnew. 

Caramel Pudding. — One cup sugar, one cup milk, one cup 
butter, one cup cherry or plum preserves, five eggs beaten 
separately; add the whites just before it is done and put in 
oven to brown. — Mrs. J. E. Mercer. 

Kiss Pudding. — Boil one quart of sweet milk, yolks of five 
eggs beaten well with cup of sugar and three tablespoons of 
corn starch (or flour one cup) ; stir into the boiling milk and 
cook until thick ; froth the whites, put on top and brown for a 
moment in oven. Serve with sauce. This is very fine. — Miss 
Pattie Powell. 

Cracker Pudding. — Three cups of rolled crackers, three cups 
of sweet milk, yolks of three eggs, three tablespoons sugar; 
pour in baking pan; bake until brown. Beat the whites with 
half cup sugar, flavor with lemon, and use as a meringue. — 
Mrs. Chas. Owens. 

Henrietta Pudding. — Fill bottom and sides of a bowl with 
macaroons, pour sherry wine over them, then a rich boiled cust- 
ard after it cools — a little thicker than is used for glasses ; heap 
spoonful of whipped cream all over the top. — Tennessee Cook 
Book. 

Queen Mab Pudding. — Cover half a box of gelatine with half 
a cupful of cold water and let stand for half an hour. Whip 
one pint of cream to a stiff froth. Put a pint of milk into a 
double boiler; when hot add the gelatine. Beat the yolks of 
four eggs and two-thirds of a cupful of sugar together until 
light; add the hot milk, gradually return to the farina boiler; 
cook for about two minutes, take from the fire ; add a teaspoon- 



HOW WE COOK IN TENNESSEE. 



183 



ful of vanilla extract; strain into a bowl, stand this in a pan 
of cracked ice, and stir constantly nntil the mixture just begins 
to thicken. At this stage fold in quickly the whipped cream, 
pour into a mold, and stand away to harden. Serve with can- 
died or preserved cherries and plain whipped cream. — Mrs. S. 
T. Rorer. 

Macaroon Pudding. — Butter a deep pudding dish, and fill it 
with alternate layers of macaroons and preserves; pour over 
this white wine until the whole is perfectly saturated ; then add 
a rich custard made of a pint of milk sweetened to taste, and the 
well beaten yolks of four eggs. Bake a rich brown. Beat the 
whites of the eggs to a stiff froth, with a cup of white sugar; 
spread this over the top of the pudding, and brown. 

Macaroon Pudding. — Soak one tablespoon gelatine in cold 
water ; make a custard of two cups milk, yolks three eggs, one- 
third cup sugar, one-eighth teaspoon salt ; add soaked gelatine, 
when dissolved strain into pan and set in ice water; add maca- 
roons and flavoring, stirring till it begins to thicken, then add 
whites of eggs, beaten stiff. Mold, chill and serve, garnished 
with macaroons. — Cooking Club. 

Macaroon Pudding. — One dozen almond macaroons, one- 
third pint sherry, four tablespoons of sugar, whites of three 
eggs; dip each macaroon into the wine, into which a little of 
the sugar has been dissolved. When the macaroons are well 
soaked place them in a baking dish, lining the sides and piling 
high in the middle. Put over this a meringue of the whites 
and balance of sugar and bake till light brown. Serve either 
hot or cold, with or without cream. — Miss Guy Leeper. 

Jam Pudding. — One cup jam, three-quarters cup butter, four 
eggs; bake fifteen minutes; serve hot with whipped cream. 
Excellent. 

Blackberry Pudding. — Take one quart nice ripe berries which 
are not mashed, and roll them in a pan of flour; have ready a 
square of domestic which has been dipped in boiling water and 



184 



HOW WE COOK IN TENNESSEE. 



dredged with flour; tie the berries up iu this, allowing a little 
room for swelling. Boil one hour and serve with hard sauce. — ■ 
Mrs. Mary Freeman. 

Blackberry Pudding. — Use two egg cake recipe. Put layer 
of batter, then layer of fresh berries, then layer of batter — have 
batter stiff. Bake in loaf pan. Serve with sauce. — Mrs. Lizzie 
Howard. 

Blackberry Jam Pudding. — Three eggs well beaten, half cup 
butter creamed, one cup sugar, two light cups of flour, three 
tablespoons sour cream, one teaspoon each of soda, cinnamon, 
nutmeg and allspice, one cup of blackberry jam. Serve hot 
with wine sauce. 

Prune Pudding. — Half pound of prunes stewed and stoned, 
half cup of sugar, whites of five eggs beaten to a stiff froth; 
mix together and bake in moderate oven twenty-five minutes. 
Serve with cream. — Mrs. Lizzie Howard. 

Prune Pudding. — Seed and mash fine sixteen prunes that 
have been cooked without sugar; add one teaspoonful of bak- 
ing powder, three-quarters of a cup of sugar, and the well 
beaten whites of four eggs; bake in a quick oven; set the pan 
in which you put the pudding in another with boiling water in 
it. This will prevent burning. Serve cold, with whipped 
cream. — Mrs. Tigrett. 

Plain Rice Pudding. — Wash and boil one cup rice ; when soft 
drain off water ; add tablespoon butter ; when cool add one cup 
sugar and a teaspoon grated nutmeg. Beat up four eggs very 
light, whites and yolks separately; add them to the rice; stir 
in one quart sweet milk gradually. Butter a pudding dish, 
turn in the mixture and bake one hour in moderate oven. If 
desired add one-quarter pound raisins. If you use cold cooked 
rice first soak it in milk. 

Rice Pudding. — No. 2. — Boil a cup of rice in a quart of milk 
until soft. When it is cooled a little, add the well beaten yolks 
of three eggs, two tablespoonfuls of butter, one cup of sugar, 



HOW WE COOK IN TENNESSEE. 



and a pinch of salt ; pour in a pudding dish, and bake ; beat the 
whites of the eggs to a stiff froth with eight tablespoonfuls of 
sugar and flavor with the juice of a lemon ; spread this over the 
top of the pudding ; return to the oven and brown. 

Fruit Rice Pudding. — One and one-half cups grated cocoa- 
nut, one cup of seeded raisins, two tablespoons of rice. Put 
rice in double boiler with one quart of milk and cook, stirring 
frequently for one and one-half hours. Turn into a deep but- 
tered dish, add the cocoanut, milk, and sugar to make sweet as 
desired. Bake in moderate oven. Let cook one hour. Stir 
occasionally. Serve. 

Sauce for Pudding. — Two tablespoons of butter, two cups of 
soft or powdered sugar ; beat to a cream ; then add the yolk of 
an egg (beaten in), and flavor. Lastly, the whites of the egg, 
beaten to a stiff froth and stirred in lightly. — Mrs. J. R. Thomas. 

Delmonico Pudding. — One quart milk, put on stove in pan, 
one cup sugar dissolved in milk, yolks three eggs, three table- 
spoons corn starch dissolved in milk; stir till it thickens; beat 
the whites of the eggs; add one tablespoon sugar; spread on 
top. Put in stove and lightly brown. 

Delmonico. — Take sixteen stewed prunes,, cut fine, then add 
three-quarters cup of sugar, one heaping teaspoon of cream of 
tartar and a pinch of salt. Beat the whites of five eggs — then 
mix all the ingredients thoroughly. Cook in a bucket in a pan 
of boiling water for one hour. Serve with whipped cream. — 
Mrs. Ernest Edenton. 

Delmonico Pudding. — One quart milk, two tablespoons corn 
starch dissolved in a little cold milk, yolks five eggs beaten well, 
six tablespoons sugar. Boil for five minutes, then set in water 
and bake. Beat five whites with one cup sugar, flavor with 
lemon, spread on pudding, return to oven and brown. — Ten- 
nessee Cook Book. 

Queen of Puddings. — One quart of sweet milk, one pint of 
bread crumbs soaked in milk, one cupful of sugar, two table- 



186 



HOW WE COOK JN TENNESSEE. 



spoonfuls of butter, the beaten yolks of four eggs and the 
grated rind of one lemon. Stir all well together and put in 
earthen dish to bake. Bake about one hour, then cover with a 
meringue made of the whites of four eggs, four tablespoonfuls 
of powdered sugar and the juice of the lemon. Beat the whites 
very stiff before adding sugar and lemon. Bake a nice brown. 
Serve either cold or hot. 

When you wish to make bread pudding take on a new and 
rather dainty appearance, bake it individually in small custard 
cups. Lay a whip of meringue on top of each, with a spoonful 
of red jelly. 

Confederate Pudding. — Slice baker's bread very thin, butter 
each slice well and spread with jelly, jam or preserves. Fill a 
buttered baking dish with the bread and pour over it one pint 
of sweet milk mixed with two well beaten eggs. Let the milk 
soak into the bread, then bake until solid and serve with the 
following sauce : Cream two tablespoonfuls of butter with one 
cup of sugar, add a wineglassful of brandy and one cup of 
cream. Set saucepan in boiling water on stove and stir until 
it thickens. 

Tapioca Pudding. — Soak three heaping tablespoons of tapi- 
oca over night; let one quart sweet milk come to a boil, stir 
tapioca into it, and let cook till it thickens; beat the yolks of 
four eggs with one cup sugar and a little flour: stir this into 
tapioca and milk and let thicken. Pour into baking pan. Beat 
whites of egg to stiff froth, sweeten, spread over top of pudding 
and brown in oven. 

Tapioca Pudding. — Soak over night one teacupful of tapioca 
in a pint of milk. The next morning pour over the tapioca one 
pint of boiling milk, and add one cup of sugar, four well beaten 
eggs, a wine glass of rose water, one tablespoonful of butter 
and a little nutmeg; pour in a pudding dish and bake half an 
hour. Sago may be prepared in the same way. 



HOW WE COOK IN TENNESSEE. 187 



Tapioca Pudding. — Soak a cupful of tapioca over night in 
just enough water to cover. In the morning add to it one quart 
of milk and cook in a double boiler until transparent. Add 
three eggs well beaten, one-half cup of sugar, one-half cup of 
chopped raisins, and a very little chopped citron. Bake till the 
custard is set. Serve warm or cold as preferred. — Battle Creek. 

Ginger Pudding. — One cup butter, one cup molasses, one cup 
sugar, three cups flour, one teaspoon soda, half cup buttermilk, 
one tablespoon ginger, four eggs. 

Ginger Pudding. — Four eggs beaten separately and very 
light, one heaping cup of brown sugar, two cups of molasses, 
one cup of sour milk in which dissolve one teaspoon of soda, 
three-quarters cup of butter, four cups of flour. Serve with a 
hot sauce flavored with whiskey. 

Lady Finger Pudding. — Line a dish with stale pieces of cake, 
lady fingers if you have them; just a thin layer of jam over 
them; make a rich custard and pour over it; set in stove to 
brown ; make a meringue of whites. 

Cottage Pudding.— Beat a level tablespoonful of butter, add 
four level tablespoonfuls of sugar and one egg; beat five 
minutes, add a quarter of a cupful of milk, and three-quarters 
of a cupful of flour that has been sifted with a level teaspoonful 
of baking powder. Bake in a pint pudding pan or in four 
custard cups. — Mrs. S. T. Rorer. 

Fig Loaf. — Wash one cup figs, put into double boiler and 
cook in one and one-half cups of cold water till tender ; add half 
cup sugar and cook ten minutes longer; strain off the syrup 
and keep one-quarter cup hot; put one tablespoon gelatine to 
soften in a tablespoon cold water and dissolve in hot syrup; 
chop the figs fine and mix with one and one-half cups bread 
crumbs; then add the hot syrup and gelatine. Stir well and 
pack in a buttered mold and set away to get cold; serve with 
whipped cream. — Cooking Club. 



188 



HOW WE COOK IN TENNESSEE. 



Prune Whip. — Eighteen prunes, whites of five eggs, two tea- 
spoons baking powder, one cup sugar; cook prunes, when cold 
seed and mash them; add one cup sugar and mix. Then add 
baking powder and whites of eggs. Stir all together and pour 
into a baking dish and set in moderate oven for twenty minutes. 
Serve with whip cream. — Mrs. Chas. E. Jones. 

Cream of Chocolate Whips. — Dissolve one cup of chocolate 
in one-half cup of boiling water, and add it to one and one-half 
pints of boiling milk. Take one pint milk, one cup sugar, three 
tablespoons corn starch, five beaten eggs. Mix and add to the 
boiling milk, stir until it thickens. Add a little salt. Pour into 
cups, top with plain whipped cream. 

French Pudding. — Five eggs, beat whites of four of them, 
put the whole of other egg in yellows, two cups sugar, one and 
one-half cups of the sugar, beat into the yellows, the remaining 
half cup sugar in whites of eggs, two tablespoons flour, one 
quart milk. Let milk come to a boiling point, then mix all and 
let come to a boil again. Put in bowl and let it congeal, then 
put on the whites and let brown in slow oven. 

Caramel Pudding. — Five eggs beaten separately; into whites 
put half cup sugar, and half cup sugar into yellows, half cup 
butter, two or three tablespoons of cream, half cup cherry pre- 
serves added last. Beat the whites and put on top. Brown 
lightly. Very fine. 

Marshmallow Pudding. — Cut half a pound of marshmallows 
into fine pieces ; put a wine glassful of candied cherries with Ja- 
maica rum and let them soak while preparing the nuts and 
cream. Shell and chop enough English walnuts to make half a 
cupful, and whip a cup of thick cream stiff; drain the cherries 
and cut up ; sweeten the cream before whipping ; then add the 
other ingredients; flavor with vanilla and pour into a mold; 
chill thoroughly and turn out. 



COOK WITH GAS 



HOW WE COOK IN TENNESSEE. 



189 



PIES. 

"The two dearest things in housekeeping are butter and ex- 
perience. ' ' — Mrs. Whitney. 

General Rules for Pastry. — Pastry should be made on a cold, 
smooth substance, such as marble, mixing with a knife. It 
should be made quickly ; much handling makes it heavy. Great 
nicety is required in wetting the paste, too little moisture ren- 
dering it dry and crumbly, while too much makes it tough and 
heavy. Reserve half of the butter and a fourth of the flour to 
be used in rolling out the paste. Roll it out lightly, dredge with 
flour, and spread with butter; fold, and roll again, repeating 
the same three or four times, always rolling fast and pressing 
on lightly. When you see the surface of the paste covered with 
blisters, you may be sure that it is a success; that is, if it is 
baked properly, for the quality of the paste depends much on 
the baking. The oven should be well and evenly heated before 
baking, and not allowed to cool. 

Flaky Pie Crust. — When making pies, the much desired 
"flaky" crust can be made in this way: When the top crust 
is on the pies, take a piece of soft butter and with the fingers 
grease freely the top, on this rub a little flour; then turn the 
pie in a slanting position and pour gently over it one-half a 
cup of cold water. 

Pastry. — Half pound of flour, quarter pound of lard. Use a 
pinch of salt ; add enough cold water to mix ; roll very thin. — 
A. T. Nance. 

Pie Crust. — Two cups flour, one scant cup lard, one-quarter 
teaspoon baking powder and one-quarter spoon salt. Chop 



190 



HOW WE COOK IX TENNESSEE. 



shortening in and mix with ice water; very little and very 
quickly, handling as little as possible. — Mrs. J. E. Ryley. 

Plain Pie Crust. — Two and one-half cups sifted flour, one cup 
shortening (half of butter and half of lard, cold), pinch of 
salt, a heaping teaspoon of baking powder, sifted through the 
flour. Rub the shortening thoroughly into the flour; mix to- 
gether with half teacup cold water, or enough to form a rather 
stiff dough ; mix as little as possible ; it must be handled very 
lightly. This is for two pies. 

Pastry (fine). — Into one pint flour, sift one teaspoon of 
baking powder; add heaping tablespoon lard and mix thor- 
oughly with a knife. Use ice cold water sufficient to mix. 

Fried Pies. — Mash dried peaches or apples through a col- 
ander; season to taste with sugar, cinnamon, allspice and cloves. 
Cut out pastry by a large saucer, spread fruit on half of it and 
fold the other over; press the two edges together with the 
prongs of a fork and fry quickly in hot lard. 

Delicious Pie. — For two pies; six eggs, one cup butter, one 
cup sugar, one spoon vanilla ; use meringue of six whites and 
one and a half cups sugar; flavor with vanilla. 

Sweet Potato Pie. — One pint mashed sweet potatoes, one cup 
milk, one cup butter, one cup sugar, four eggs, one nutmeg; 
bake on pastry. 

Sweet Potato Pie. — One pint mashed sweet potato, one cup 
milk, one cup butter, one cup sugar, four eggs, one nutmeg; 
pour into a pan and bake. 

Sliced Sweet Potato Pie. — Parboil and slice two medium 
sized potatoes ; put them in a deep pie plate lined with pastry ; 
pour over the potatoes a sauce made of one cup sugar, half 
cup butter, and a cup of boiling water ; flavor with teaspoon 
each of cinnamon, cloves and allspice mixed and the grated 
rind of a lemon and whiskey. Bake in a slow oven. 

Old Fashioned Sliced Potato Pie. — Boil sweet potatoes until 
well done. Peel and slice them. Line a deep pie pan with good 



HOW WE COOK IN TENNESSEE. 191 



plain paste, and arrange the sliced potatoes in layers, dotting 
with butter and sprinkling sugar, cinnamon and nutmeg over 
each layer, using at least one-half cup sugar. Pour over three 
tablespoons whiskey, about one-half cup water, cover with 
pastry and bake. Serve warm. 

Sliced Sweet Potato Pie. — Parboil and slice two medium 
sized potatoes; put them into a deep pie plate that has been 
previously lined with puff paste ; pour over the potatoes a sauce 
made of one cup of sugar, half cup of butter, and one cup of 
boiling water ; flavor with a teaspoonful of cinnamon, teaspoon- 
ful of cloves and allspice mixed, and the juice and grated rinds 
of two lemons ; cover with paste. Bake in a slow oven. 

Sweet Potato Pie. — One pound of potatoes boiled and rubbed 
smooth, half pound of sugar, a small cup of cream, one-fourth 
pound of butter, four eggs; nutmeg and lemon to suit the 
taste ; bake in a crust. This quantity will make two large pies. 

Irish Potato Pie. — Two cupfuls of boiled potatoes nicely 
strained through a colander, one cup of butter, one of milk, 
two of sugar, six eggs ; flavor with wine and nutmeg. Bake on 
pastry, or in a dish like a pudding. 

A Delicious Apple Pie. — Six apples of medium size, a tumb- 
lerful of crushed sugar, three tablespoonfuls of butter or two 
tumblerfuls of rich cream, six eggs, the juice and grated rind 
of one lemon ; peel the apples and grate them ; cream the butter 
and sugar together ; beat the whites and yolks of the eggs sepa- 
rately; mix as for cake. Bake in paste. 

Green Apple Pie. — Pare, core and slice tart apples, boil and 
mash ; sweeten to taste, adding a little butter, nutmeg or lemon ; 
put in pie pan lined with pastry and check across with strips 
of pastry. 

Sliced Apple Pie. — Peel and slice wine sap apples — pick out 
seed — line pie pans with pastry ; lay slices of apples, sugar and 
butter, several layers, sprinkle nutmeg and cinnamon over 
them; run into the stove with a pan of water over it to keep 



192 



HOW WE COOK IN TENNESSEE. 



from browning too quickly; if apples are not juicy add two 
tablespoons of water to each pie ; use plenty of butter and 
sugar (this makes the syrup), have no top crust. Delicious. — 
Mrs. Lillard. 

Apple Pie. — Grate six good sized apples and juice of two 
lemons; stir this into half cup butter and two cups sugar 
creamed together; add the yolks of four eggs well beaten, half 
cup rich milk; then stir in lightly the beaten whites of four 
eggs ; use nutmeg if you like ; bake in paste with strips across 
top. Evaporated apples stewed and run through a colander 
may be used instead of fresh fruit. 

Apple Pie. — Five grated apples, two lemons, four eggs beaten 
separately, half cup butter creamed with two cups sugar, half 
cup milk ; eggs added last. 

Peach Pie. — Line pie pans with pastry; stew sliced peaches; 
sweeten and put in a little butter and just a little cinnamon; 
put them in the pans, cover with top crust and bake. 

Grape Pie. — Put the skins into one vessel and the pulp into 
another and cook them ; run the pulp through a sieve to remove 
the seed; when skins are tender, mix with pulp and sweeten 
to taste ; fill pastry lined pans, put on top crusts and bake. 

Cherry Pie. — Line your pie plate with good crust, fill half 
full with ripe cherries, which have been stoned; sprinkle over 
them one cup sugar and bits of butter ; fill the crust to the top ; 
cover with' pastry stripped across and bake. 

Rich Mince Pies. — Take four pounds beef chopped fine ; pick 
and chop fine two pounds suet, wash two pounds currants, one 
pound raisins, grate the peel of two lemons and put in the juice ; 
pound a spoonful of dried orange peel, slice one ounce citron, 
chop twelve large apples ; mix these together with three pounds 
sugar, half pint wine and same of brandy, and sweet cider to 
make it a proper thickness; if the cider is not sweet, put in 
more sugar before the pies are baked. Bake with under crust 
and use strips across the top. — Mrs. H. R. Lancaster. 



HOW WE COOK IN TENNESSEE. 



193 



BADSODASPOILS GOOD FLOUR 



Transparent Pie. — Yolks six eggs, whites of two, one cup 
butter, two of sugar, one tablespoon flour; bake on pastry. — 
Mrs. H. R. Lancaster. 

Pumpkin Pie. — Three Pies. — Oue quart sweet milk, three 
cups pumpkin boiled and strained, one aud one-half cups 
sugar, half cup molasses, four eggs beaten separately, pinch 
salt, tablespoon each of giuger $nd cinnamon ; beat all together, 
bake on under crust. A tablespoon of brandy is a great im- 
provement. 

Pumpkin Pie. — Three eggs, one pint milk, one cup of sugar, 
four tablespoons of pumpkin that has been cooked until mushy ; 
little salt, little butter ; flavor with nutmeg ; bake on crust until 
"set", then put over the beaten whites of eggs. — Mrs. J. R. 
Thomas. 




Writ© for Arm and Hammer Book of Valuable Recipea- FREE. r , 



194 



HO^V YTE COOK IX TENNESSEE. 



Raisin Pie. — One crap of raisins, chopped, one cnp of sugar, 
one piece of lemon, two biscuits grated, lump of butter size of 
Jriekoryiirat, one cup of water, pinch, of salt. Put all together 
in stewpan and let simmer until thick. Ylien cool bake be- 
tween crusts. — Mrs. B. L. Hayley. 

Raisin Pie. — Take one package of raisins, wash well, boil with 
two cups of water and one one cup of sugar; let boil about 
fifteen minutes, then thicken with one tablespoon of corn 
starch. This makes two pies. — Miss Yandenbrook. 

Raisin Pie. — Half lemon grated, one and one-half cups of 
raisins, one cup of water, one cup of bread crumbs, one egg, 
sugar to taste ; bake with the crust like mince pie. 

Currant Pie. — Take one package of currants, wash well and 
boil with two cups of water and one cup of sugar; let boil 
fifteen minutes; then thicken with one tablespoon of corn 
starch. This makes two pies. — Miss Yandenbrook. 

Chocolate Pie. — Four tablespoonfuls of grated chocolate, one 
pint of water, yolks of two eggs, two tablespoonfuls of corn 
starch, six tablespoons of sugar; boil until thick, adding one 
teaspoonful of extract. Bake the crust ; pour in chocolate ; 
beat whites of the eggs with one cup of sugar ; spread over top 
and brown. — Miss Yandenbrook. 

Chocolate Pie. — Yolks of four eggs, one cup sweet milk, two 
cups sugar, three tablespoonfuls of chocolate, one tablespoon- 
ful of flour mixed with the sugar, butter size of a walnut ; stir 
all together and cook till it thickens, then pour into crusts and 
bake ; when well done add the, meringue. Makes two pies. — 
Mrs. G. M. Savage. 

Chocolate Pies. — Four eggs, two cups sugar, half cup butter, 
four tablespoonfuls of grated chocolate, one and one-half pints 
of cream or rich milk, vanilla to taste ; cream butter and sugar, 
add to it three tablespoonfuls of sifted flour, then add well 
beaten yolks of eggs, chocolate and cream. Bake in rich puff 
paste. Beat the whites of eggs to a stiff froth; add three table- 



HOW WE COOK IN TENNESSEE. 



195 



spoons sugar and spread on pies. Return to oven and brown. 

Chocolate Pies. — Four eggs, one cup sugar, three heaping 
teaspoons flour, one pint milk and nearly two squares of Bak- 
er's chocolate; melt and stir it in the eggs and sugar; it mixes 
best this way; flavor with vanilla. 

Chocolate Pie. — Boil together one cup cream, half cup sugar, 
a little block of chocolate; pour this over three eggs, one cup 
sugar, half cup butter, well beaten together. Bake in an under 
crust only. 

Strawberry Pie. — Line a pie plate with rich paste and fill 
with whole strawberries that have been washed and hulled. 
Sprinkle with sugar and lay narrow strips of the paste across 
the top in lattice fashion. Bake quickly, cool and serve fresh. 

Sharkey Pie. — Yolks four eggs, one cup sugar, half cup but- 
ter, one cup jam or preserves without syrup, one nutmeg and 
one glass of wine. Bake in nice pastry and use whites of eggs 
for meringue. 

Cream Pie. — Two cups milk, two-thirds cup sugar, table- 
spoon butter, yolks three eggs. When the milk has come to a 
boil have ready the well beaten yolks, to which have been added 
two tablespoons flour, mixed to a smooth paste with milk ; add 
some of the boiling milk to this, then pour all together and let 
boil until it thickens, stirring briskly; add butter. Bake the 
crust to the pie first ; then put cream filling in it and have a 
stiff meringue on top; return to over and let it brown; flavor 
pies with vanilla, and meringue with lemon. Very fine. — Mrs. 
Sam Lancaster. 

Cream Pie. — One cup milk, yolks three eggs, six level table- 
spoons sugar, pinch of salt, two tablespoons flour dissolved in 
milk; flavor with vanilla. When this is cooked and cool, pour 
into a baked crust and cover with a meringue made of whites 
and brown in oven. 

Lemon Pies. — Juice of six lemons, yolks of six eggs, two 
cups sugar, one tablespoon corn starch, half cup butter; cook 



196 



HOW WE COOK IN TENNESSEE. 



until it thickens three-quarters cup sweet milk. — Mrs. Jones. 
Hernando, Miss. 

Lemon Pie. — One cup of milk, one cup of sugar, one table- 
spoon corn starch cooked over hot water for at least fifteen 
minutes, one saltspoon salt, the yolks of three eggs and the 
white of one egg, grated rind and juice of one lemon. Fill the 
paste while hot and bake quickly. Beat the whites of two eggs 
stiff, add slowly two tablespoons of sifted powdered sugar, 
spread over the pie as soon as it comes out of the oven and 
return it to dry and brown slightly. 

Lemon Pie. — To one pie, one lemon, one cup sugar, one cup 
water, yolks two eggs, two teaspoons corn starch, butter size of 
walnut • use whites of eggs for frosting. This recipe never fails. 

Lemon Pie. — Without milk or butter. The very best used. 
Take four eggs, one and one-half cups sugar, two-thirds cup 
of water, two tablespoons of flour, juice of large lemon: beat 
well yolks of eggs, add sugar, lemon, flour and water in the 
order named ; this will make two pies. Bake on a bottom crust, 
then make the top of the four whites, whipped to a stiff froth, 
adding four tablespoons of sugar, and brown quickly. — Mrs. 
H. C. Irby. 

Lemon Pie. — For three pies. Six eggs beaten separately, two 
cups white sugar, juice of two lemons, butter size of an egg, 
one cup buttermilk and a bit of soda ; add well beaten whites 
last thing. — Mrs. John S. Fenner. 

Lemon Pie. — Yolks six eggs, one and one-half cups sugar, 
whites two eggs, butter size of egg, melted, juice of one lemon, 
meringue of four whites and four heaping tablespoons sugar, 
flavored with lemon. — Mrs. R. D. Eodgers. 

Lemon Pie. — The yolks of six eggs, four teacups of sugar, 
one tablespoon of butter, two teacups of milk, the juice and 
grated rinds of four lemons, four tablespoons of corn starch: 
stir well together ; bake on paste. When done have ready the 
six whites, beaten to a stiff froth, with eight tablespoons of 



HOW WE COOK IN TENNESSEE. 



197 



Jackson Woolen Mills 

Manufacturers of 

High-Grade 
PANTS, OVERALLS 
and Children's Suits 
Jackson, Tenn. 



Concrete Building & Paving 

COMPANY (Inc.) 

Manufacturers of 

Artificial Stone Blocks 

High Class Structural Work 
and Sidewalk Building 

Jackson, Tenn. 



pounded sugar; flavor with lemon; spread over the pies and 
brown lightly. — Mrs. S. W. Tucker. 

Lemon Raisin Pie. — One cup raisins (seeded and chopped), 
juice and grated rind of one lemon, one cup cold water, table- 
spoonful of flour, one cup sugar, two tablespoons butter; stir 
lightly, bake with top and bottom crusts, or stripped across 
with pastry. — Mrs. Sam Lancaster. 

Buttermilk Pie. — Two cups of sugar, two tablespoons of flour, 
two eggs, one pint buttermilk, half cup of butter; beat sugar 
and eggs together ; add the butter, then the flour, then the but- 
termilk; flavor with lemon. — Mrs. H. C. Irby. 

Caramel Pie. — Yolks four eggs, one cup sugar; three heaping 
teaspoons sifted flour, one pint milk, four tablespoons caramel, 
half teaspoon vanilla ; bake in good rich crust ; meringue made 
of whites and one-third cup of sugar. Will make two pies. 

Rhubarb Pie. — Put the rhubarb in deep plates line with pie 
crust, with a thick layer of sugar to each layer of rhubarb ; 
grated lemon peel may be added. Use a top crust and press 
tight around the edge of the plate. Bake one hour in a slow 
oven. 

Prune Pie. — Stew one pound prunes till tender, remove seed, 
add a little sugar; spread over this a meringue of whites of 
three eggs and three tablespoons sugar ; make a custard of yolks 
of three eggs, one cup sugar, half pint water and serve with 
the pudding. 



198 HOW WE COOK IN TENNESSEE. 



Cocoanut Cream Pie. — Half cup prepared cocoanut soaked a 
few minutes in two cups milk, two eggs, one small teacup 
sugar, butter size of walnut, one tablespoon corn starch. Put 
milk and cocoanut in double boiler, and when hot stir in sugar, 
then butter and yolk of egg beaten in cold milk, and one table- 
spoon corn starch dissolved in milk. Bake crust first, then add 
the pie, with a good meringue on top. Very fine. — Mrs. Lee 
Agnew. 

Cocoanut Filling for Pies. — Half cup butter, yolks five eggs, 
one heaping tablespoon flour, two cups sugar, one cup milk, one 
cup grated cocoanut; flavor with vanilla and cook till thick; 
when cold fill the cooked pie crust and cover with meringue 
made of whites; put in stove and brown. — Mrs. W. H. Wilson. 

Grandma's Cocoanut Custards. — One cocoanut grated, two 
tablespoons butter, half pound sugar, half pint sweet milk ; boil 
milk, sugar and butter together ; pour boiling hot over the 
grated cocoanut; when cool add three well beaten eggs; bake 
in lower crusts. 

Cocoanut Custard. — The well beaten whites of six eggs, one- 
quarter pound butter creamed with six tablespoons of sugar; 
add half pound grated cocoanut, stir in the beaten whites last 
and flavor with vanilla. 

Cocoanut Custard. — One grated cocoanut, two cups sugar, 
one cup milk, six eggs well beaten. 

Molasses Custard. — Two cups molasses, one cup sugar, three 
eggs, one tablespoon flour, one tablespoon cream, butter size of 
egg; boil molasses twenty minutes and add butter; beat eggs 
well, add sugar and flour to them ; then add molasses, and cream 
last. Makes two custards. — Mrs. Albert Johnson. 

Molasses Custard. — One pint molasses boiled fifteen minutes, 
one cup butter or less; pour into four well beaten eggs; flavor 
with teaspoon of cinnamon. 

Lemon Custard. — Cream one tablespoon butter and two cups 
sugar ; add four eggs beaten separately, two tablespoons water, 



HOW WE COOK IN TENNESSEE. 



199 



juice and grated rind of two lemons; line pie plates with 
pastry, bake just a little, then pour in custard and bake a light 
brown. 

Lemon Custard. — One cup hot water, one cup sugar, let come 
to a boil; add one tablespoon corn starch dissolved in cold 
water and the yellows of two or three eggs ; stir till it thickens, 
then set off and add piece of butter size of walnut, a little salt 
and juice and grated rind of one lemon. Use meringue on top 
of custard. This will make one custard. 

Chocolate Custard. — Half cake chocolate, one and one-half 
cups sugar, one heaping tablespoon butter, one and one-half 
cups sweet milk; cook all together very little (not like candy) ; 
when cool add yolks of four eggs well beaten. Bake on rich 
pastry. Meringue of the whites of six eggs, half cup sugar, two 
teaspoons vanilla. When custards are done and nearly cool 
spread on meringue and bake. 

Apple Custard. — One pint mashed stewed apples, four eggs, 
one cup sugar, a little nutmeg or lemon, one spoon of butter, 
bake slowly. Good. 

Apple Custard. — One pint of stewed apples, quarter pound 
butter, one-half pint cream, three eggs, beaten light, sugar and 
grated nutmeg to taste. Mix the ingredients and bake in a 
puff paste in a moderate oven. 

Jelly Custards. — Four eggs, two cups sugar, half cup thick 
cream, one cup butter, one cup jelly; use meringue of four 
whites. Makes two pies. 

Jelly Custard. — No. 2. — One cup jelly, one cup sugar, two- 
thirds cup butter, four eggs. Makes two custards. — Mrs. A. H. 
Ellington. 

Caramel Custard. — One quart milk, one cup sugar, three 
eggs, one large tablespoon of corn starch; put half the sugar 
in the pan and make a dark brown syrup, then pour in one 
quart of heated milk. When caramel is thoroughly dissolved in 
the milk, add the rest of the sugar well beaten in the yolks of 



200 



HOW WE COOK IN TENNESSEE. 



three eggs and corn starch. Boil till thick. Place on top a 
meringue of three whites and three tablespoons of sugar ; 
flavor with vanilla. It can be cooled and slipped on fancy dish, 
and put on ice till served. 

Amber Custard. — Two eggs beaten separately, one cup sugar, 
half cup cream, half cup butter, one cup cherry preserves ; bake 
in lower crusts. This makes two small custards. — Mrs. Reese 
Lillard. 

Cream Custards. — Yolks four eggs, one cup sugar, two full 
tablespoons butter, four tablespoons flour, three cups rich milk, 
pinch of salt and vanilla flavoring ; beat eggs, sugar, butter and 
flour together. Have milk in double boiler, and when scalding 
hot gradually pour in mixture, stirring constantly till it thick- 
ens ; take off and flavor. Bake crusts in pie pans, then pour the 
mixture into them. Meringue of four whites and four table- 
spoons sugar; flavor and spread over the custard; run into the 
stove and brown. — Mrs. Sam Lancaster. 

Cream Puff Custards. — Take one quart fresh milk, one and 
one-half cups sugar, yolks three eggs, half cup flour; put milk 
in double boiler on stove, and when scalding hot add sugar, 
eggs, flour, beaten together, stirring constantly until the con- 
sistency of thick cream; flavor with vanilla. Bake crusts and 
fill with the cream. Use meringue of four whites beaten and 
four tablespoons sugar. — Mrs. Reese. Lillard. 

Potato Custard. — Three-quarters pound mashed sweet po- 
tatoes, one pound sugar, quarter pound butter, yolks six eggs, 
one pint sweet milk, pinch of salt; flavor with lemon and nut- 
meg. Add meringue made of whites. Very fine. — Mrs. John 
Gary. 

Potato Custard. — One cup potatoes, half cup butter, four 
eggs, two cups sugar, two or three tablespoons of cream ; flavor 
with lemon. — Mrs. J. R. Neely. 

Prune Custard. — One and one-half pounds prunes, one cup 
sugar, pinch salt, flavoring extract in meringue. Cook the 



HOW WE COOK IN TENNESSEE. 



201 




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prunes thoroughly, set to cool, then remove seed and mash fine > 
beat with spoon and add some juice. Bake the crust, then put 
in fruit and spread meringue over top and brown. — Miss Van- 
denbrook. 

Pine Apple Custard. — One can pineapple, two cups sugar, 
two cups sweet milk, four eggs, one tablespoon butter; beat 
eggs, stir in butter, sugar, milk and last pineapple. Bake in 
moderate oven. — Mrs. Ida Hall. 

Maple Custard.— Beat five eggs until light, add- three-fourths 
of a cupful of maple sugar crushed fine with a rolling pin, one- 
fourth teaspoonful of salt, and three cupfuls of milk. Custards 
are of a finer grain if the milk has been boiled and allowed to 
cool before being used. Strain the mixture into small buttered 
cups. Place in a panful of hot water and cook in oven until 
the centers are firm. Chill, turn from the molds on lace-paper 
mats and thrust some strips of blanched almonds in the top. 

Chocolate Custard.— Two ounces of chocolate, added to three 
cupfuls of hot milk, cook in this the beaten yolks of six eggs, 
with one-half cup of sugar. Flavor with vanilla. Turn into a 
dish lined with lady fingers. Make a meringue of the whites 
of eggs shaped with spoon in hot water. Very good. 

Cream of Chocolate Souffle.— Put into a small saucepan four 
tablespoonfuls (heaping) of chocolate, add one tablespoonful 
of boiling water, and stir on back of stove until a smooth thick 
paste. Beat the yolks of four eggs very light. Add the choco- 



202 HOW WE COOK IN TENNESSEE. 



late and one cnp of sugar gradually, constantly beating. Add a 
teaspoonful of vanilla, and fold into the mixture the stiffly 
beaten whites of four eggs. Turn into a baking dish, buttered, 
and bake standing in a pan of hot water for half an hour. 
Serve immediately with cream and sugar, or custard sauce. 

Custard Sauce. — Scald one and a half cups milk, beat yolks of 
three eggs, or two whole eggs, add one-fourth cup sugar, one- 
eighth teaspoonful salt, cook in a double boiler until it thickens. 
Flavor with one-half teaspoonful vanilla. 

Chocolate Custards. — Place one pint of milk in double boiler 
and cook for ten minutes. When cool add the yolks of two 
eggs and one whole egg (well beaten), half cup of sugar, and 
two tablespoons of chocolate dissolved in a tablespoon of boil- 
ing water. Pill small custard cups, set in a pan of hot water 
and bake. Beat the whites of two eggs very stiff, add two 
tablespoons poAvdered sugar. Spread on top of each custard 
and set in oven until a delicate brown. 

Cup Custard. — Six eggs, half cup sugar, one quart sweet 
milk ; break eggs in a bowl and beat them, add sugar, then the 
milk and any flavoring desired. Fill custard cups and set in a 
pan half full of hot water. Bake in a moderate oven twenty 
minutes or longer. Try them with handle of teaspoon and see 
if they are firm; if left in too long it will whey. Grate nutmeg 
on top of each cup after taking them out. Very nourishing 
and delicate for a sick person. — Mrs. Sam Lancaster. 

Egg Custard. — Six eggs (whites and yellows beaten), two 
cups of sugar, one cup of buttermilk; flavor to taste. — Miss 
Mary Bond. 

Egg Custard. — Yolks of two eggs, butter size of walnut, half 
cup of sweet milk, small cup of sugar. Beat well together, 
flavor and put on rich crust, Beat whites lightly, having added 
to them one tablespoon of sugar. This makes one custard. 

Transparent Custard. — Yolks of nine eggs, one cup butter 
(creamed), two cups sugar, half cup sweet milk. Beat the 



HOW WE COOK IN TENNESSEE. 



203 



sugar and eggs very light, then add butter and milk. Flavor 
with lemon. Beat whites with sugar to put on top after 
custards are cooked, then set in stove to brown. Makes three 
custards. — Miss Mary Woolfolk. 

Custard Without Crust. — Two well beaten eggs, one pint 
sweet milk, half cup of sugar in which one tablespoon of flour 
has been stirred. Mix well and pour in vessel where one table- 
spoon of butter has been melted. Bake. 

Tapioca Custard. — Soak a cup of pearl tapioca over night in 
sufficient water to cover. When ready to prepare the custard, 
drain off the water if any remains, and add one quart of milk to 
the tapioca; place in a double boiler and cook until transpar- 
ent; then add the well beaten yolks of three eggs or the yolks 
of two and one whole one, mixed with three-fourths of a cup 
of sugar. Let it cook a few minutes, just long enough for the 
custard to thicken and no more, or it will whey and be spoiled ; 
flavor with a little vanilla and turn into a glass dish. Cover 
the top with the whites beaten stiffly with a tablespoonful of 
sugar, and dot with bits of jelly, or colored sugar prepared by 
mixing sugar with cranberry or raspberry juice and allowing 
it to dry. For variety, the custard may be flavored with grated 
lemon rind and a tablespoonful of lemon juice whipped up with 
the whites of the eggs, or other flavor may be dispensed with, 
and the meringue flavored by beating a tablespoonful of quince 
jelly with the whites of the eggs. 

Strawberry Shortcake. — Make the crust the same as baking 
powder biscuit, only use more shortening; divide the dough in 
four parts, roll out two pieces and put in pie tins. Spread 
them with butter; now roll the other two out and place them 
on top of the two in the tins. Place in oven and when done 
separate them by cutting through where they were buttered; 



COOK WITH GAS 



204 



HOW WE COOK IN TENNESSEE. 



spread each piece with butter and put plenty of berries and 
sugar on. The top crust can be sprinkled Avith powdered 
sugar. 

Strawberry Shortcake. — One full pint of sifted flour, one tea- 
spoon of baking powder, one heaping tablespoonful of butter; 
rub flour, baking powder and a little salt and the butter to- 
gether as for biscuits. Beat one egg well in a cup ; fill cup with 
sweet milk; mix all together; bake in two or three layers as 
for cake. Have fruit stemmed and well sugared, and put be- 
tween the layers. Ice the top. Set in oven a few minutes and 
serve with rich cream or whipped cream. 

Strawberry Shortcake. — Make a quick, cheap cake as fol- 
lows: One tablespoon butter, one cup sugar, one well beaten 
egg, two cups flour, one teaspoon baking powder, half cup 
sweet milk; flavor; cook on a greased biscuit pan. After cake 
is cold cut through the middle of it; place a layer of berries 
which have been sweetened on top of 'each layer of cake, and 
over this spread a cooked icing (made as for any other cake). 
Put one layer of cake and berries over the other. Excellent. — 
Mrs. J. L. Nelson. 

Strawberry Shortcake. — Make a good biscuit crust, and roll 
out about one-quarter of an inch thick, cut into two cakes the 
same size and shape ; spread one over lightly with melted but- 
ter, lay the other over it, and bake in a hot oven. When done 
they will fall apart. Butter them well, as usual. Mix the ber- 
ries with plenty of sugar, and set in a warm place until needed. 
Spread the berries in alternate layers, having berries on top, 
and over all spread whipped cream or charlotte russe. The 
juice that has run from the fruit can be sent to the table in a 
tureen, and served as a sauce. 

Banana Fritters. — One cup flour, one cup milk, half teaspoon 
baking powder, one teaspoon olive oil, pinch of salt, one egg, 
six bananas. Sift together the flour, salt and baking powder; 
add the egg, oil and milk, and beat to a perfectly smooth batter. 



HOW WE COOK IN TENNESSEE. 205 



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Peel bananas; cut into slices lengthwise; let them stand an 
hour sprinkled with sugar and lemon juice. Dip each slice in 
the batter and fry brown in hot fat. Sprinkle with sugar be- 
fore serving. 

Pineapple Fritters. — Get a can of pineapple "chunks". Cut 
pineapple in pieces about an inch or one and one-half inches, 
square ; dip in batter as made for rosettes and fry in 
boiling lard, using a spoon in handling. Sprinkle with pow- 
dered sugar. — Mrs. T. H. Temple. 

French Pineapple Fritters. — Slice fresh pineapple rather thin ; 
pour sherry wine over and let stand an hour; make a plain 
batter of one egg, flour, sweet milk and pinch of salt; dip 
slices in batter and fry in hot lard to brown on both sides; 
take out and sprinkle with sugar over each while hot. — Ten- 
nessee Cook Book. 

Apple Fritters. — Make batter as for plain fritters, and throw 
in very thin slices of apple ; drop in hot lard by spoonfuls, with 
slice of apple in each and fry light brown. Bananas may be 
used in the same way. — Mrs. Reese Lillard. 

Apple Fritters. — One egg, one small cup flour, one teaspoon 
baking powder, one-third cup milk, half teaspoon salt, four 
teaspoons sugar, one heaping teaspoon butter, one pint sliced 
sour apples. Drop from a spoon and fry a light brown. 

Chocolate Meringue. — Melt one square Baker's chocolate, 
white of one egg well beaten; add to egg two tablespoons of 



206 



HOW WE COOK IN TENNESSEE, 



sugar, then pour in the melted chocolate ; beat well and spread 
on pie and brown in oven. A delightful addition to cream, 
custard or cocoanut pie. 

Chess Cake. — Yellows of eight eggs, two cups of sugar, one 
cup of butter; flavor with nutmeg; take one tablespoon of 
custard batter and make up with pastry. 

Chess Cakes. — Twelve eggs, three-quarters pound butter, one 
pound sugar; beat half the sugar with the eggs, and half with 
the butter and mix them ; beat till very light and bake on pastry 
in small tins. — Mrs. A. H. Ellington. 

Chess Cakes. — Seven eggs, one pound sugar, three-quarters 
pound butter, one tablespoon cream ; flavor with lemon ; bake in 
pastry. — Mrs. J. W. Vanden. 

Apple Roll. — Tavo cups flour, milk to mix to a dough (about 
three-quarters cup), two teaspoons baking powder, six apples, 
two tablespoons butter or lard, sugar, nutmeg. Mix and sift 
flour and baking powder, rub in the lard or butter and make to 
a dough with the milk. Roll thinly about twice as long as the 
dough is wide. Brush over with softened butter, spread with 
chopped apples and add sugar and nutmeg to taste. Roll up 
like a jelly roll. Cut in slices an inch thick and lay cut side 
up on a greased baking pan. Bake in a moderate oven and 
serve hot with a sweet sauce. 

Baked Apple Roll. — Make a paste, roll out thin. Spread over 
it apples cut in thin slices; sprinkle sugar and bits of butter all 
over this. Roll it up ; place it in a baking pan ; pour in water 
and put sugar and butter around it, grating over all a nutmeg. 

Damson Roll. — Use short biscuit dough ; roll out thin, spread 
with damson preserves, using some sugar and bits of butter 
over it. Roll up and put in the pan to bake ; add one pint warm 
water. Put a teacup in the center of the pan turned upside 
down, and this will keep the juice from boiling out. Take it out 
before serving. 



HOW WE COOK IN TENNESSEE. 



207 



Apple Dumplings. — Make a rich biscuit dough, only add a 
little more shortening; take a piece of dough; roll out almost 
as thin as piecrust; cut in round pieces by a coffee saucer; 
sprinkle a spoonful of sugar, a pinch of cinnamon and bit of 
butter on the chopped apple (allowing one small apple to each 
dumpling). Turn the ends of dough over the apple and lap 
them tight. Lay them in a pan, smooth side upward. Put a 
small piece of butter on each one; sprinkle handful of sugar, 
turn in cup boiling water, bake in moderate oven three-quarters 
of an hour. Serve with sauce of cream and sugar or pudding 
sauce. Baste with the liquor once while baking. Nutmeg adds 
a nice flavor. 

Apple Dumplings. — One cup flour, one teaspoonful baking 
powder, one tablespoonful lard, salt, milk enough to make a 
soft dough. Cut in pieces and roll out thinner than for biscuits 
Slice apples rather thin and in small pieces and roll up in 
dough; spice if preferred; one cup sugar, one and one-half of 
water, butter size of walnut. Prepare this before making 
dumplings and set back on stove until it thickens slightly. 
Pour in center of pan of dumplings and bake in moderate oven 
rather slow. Have a deep pan. 

Cream Puffs. — One cup hot water, one cup butter, boiled to- 
gether ; while boiling stir in one cup sifted flour ; remoA T e from 
the fire and stir to a smooth paste ; when cool stir in three 
beaten eggs, stirring five minutes; drop into a greased pan by 
dessert spoonfuls and bake in rather a quick oven for fifteen 
or twenty minutes. For the filling take one cup milk, half cup 
sugar, one egg, two tablespoons flour, half teaspoon vanilla ; 
cook till thick. When cream and puffs are cold, cut open 
with sharp knife and fill. 

Cream Puffs. — Put two level tablespoonfuls of butter and half 
a cupful of water over the fire. When boiling add hastily half 
a cupful of flour ; stir over the fire until smooth ; take from the 
fire, and when cool break in one egg. Beat well and then add 



208 



HOW WE COOK IN TENNESSEE 



MURDOCH BROS. 

Fine Groceries. 

a second egg. Beat until smooth and light. Drop by table- 
spoonfuls on a greased shallow pan, and bake in a moderate 
oven for half an hour. When well baked these shells will keep 
a week ; simply reheat before filling. They may be filled with 
custards or whipped cream. 

Cream Puffs. — Whites of four eggs, beaten to a stiff froth, 
then add one cup of sugar and beat well; bake on paper and 
drop out of a big spoon. Let them stay on paper until cooked. 
Add whipped cream when ready to serve. — Mrs. B. P. Cantrell. 

Chocolate Cream Puffs. — Put one cup of boiling water in 
basin on stove and add one-half cup butter. When thoroughly 
melted, take from stove and stir in one cup of flour, a little at 
a time, in which is blended one-half teaspoonful soda. After 
these are thoroughly mixed, add three unbeaten eggs, one at a 
time, and stir until the mixture is free from lumps, then 
drop a tablespoonful at a time on well greased tins and bake 
in a quick oven about twenty-five minutes. When ready 
to serve cut a hole in the si'des of each puff with the scissors 
and pour in the following filling: Beat a cupful of sweet 
cream very stiff, add a tablespoonful of chocolate, a very little 
sugar and a teaspoonful of vanilla. This recipe makes just 
one dozen puffs. Good. 

Peach Cobbler. — Make a nice rich pastry, roll out and cut 
in squares and prick with a fork. Put in a biscuit pan and 
bake. Stew nice, ripe, juicy peaches; add sugar, some butter 
and cinnamon ; put pastry on platter, then a layer of peaches, 
then another layer of pastry. Eat when nearly cold with 
cream. — Mrs. H, R. Lancaster. 



HOW AVE COOK IN TENNESSEE. 



209 



SWEET SAUCES. 

Vanilla Sauce. — Half cup butter, oue tablespoon (rounding) 
corn starch, one cup sugar, one teaspoon vanilla. Cream the 
butter ; add gradually the sugar and stir until light and creamy. 
Place the corn starch in a saucepan, moisten with a little cold 
water and pour over it one pint of boiling water; place over 
the fire and cook until clear. At serving time stir this hot 
mixture into the butter and sugar; stir until thoroughly 
mixed, add the vanilla and serve. 

Creamy Sauce. — Cream two tablespoons butter; beat in by 
degrees one-half cup powdered sugar, two tablespoons each of 
thick cream and sherry. Beat long and hard. Just before 
serving stand bowl over hot water and beat till sauce looks 
creamy, but not hot enough to melt the butter. , 

Caramel Sauce.- — Brown four tablespoons sugar and one 
tablespoon water, stirring constantly till it browns; then add 
more hot water. Mix two cups sugar, two teaspoons flour and 
half cup butter together; add the syrup and two cups hot 
water; let all boil up together and add a little grated nutmeg. 

Caramel Sauce. — One and one-half cups sugar, one cup hot 
water, one tablespoon butter, yolks one egg; divide the sugar; 
put one-half with butter and set on stove to brown; then stir 
both together and let cook till brown; then pour in hot water 
and let cook a little. No flavoring. Splendid sauce. 

Jelly Sauce. — To every white of egg put one tablespoon of 
jelly and one of white sugar; beat until very light. 

Sherry Sauce. — Two cups sugar, one pint boiling water, one 
tablespoon flour dissolved in cold water, half cup sherry, lump 
of butter, pinch of salt ; boil until thick and smooth. 



210 



HOW WE COOK IN TENNESSEE. 



Lemon Sauce. — One cup sugar, half cup butter, one beaten 
egg, juice and grated rind of one lemon, half cup boiling water ; 
put in a double boiler and thicken over steam. 

Chocolate Butter for Puddings. — This is to be served the 
same as hard sauce with ordinary puddings. Beat to a cream 
a half cup of butter, add gradually a cup of sugar, the unbeaten 
white of one egg and beat continuously for ten minutes, then 
stir in a half cup of chocolate, one tablespoonful of sherry, 
gradually, one teaspoonful of vanilla, and heap in a glass dish ; 
stand aside until perfectly cold. Spread between thin slices 
of bread. This also makes a delightful sandwich for the lunch 
basket. 

Sauce for Cup Cake. — One cup sweet milk, two tablespoon- 
fuls butter, one cup sugar; put in saucepan and boil till it be- 
gins to thicken; take off, flavor with spoonful of vanilla, and 
let it cool.— Mrs. I. B. Tigrett. 

Sauce for Sponge Cake. — One cup sugar, two-thirds pint 
water boiling hot, half cup butter ; pour into bowl where cake 
was made and this will thicken ; return to fire and let boil till 
thick; flavor with lemon. 

Sauce No. 2. — Half pint boiling water, one cup sugar, table- 
spoon of butter; pour into well beaten yolks and whip in 
beaten white ; flavor. 

Hard Sauce. — Stir to a cream one cup butter and two sugar ; 
add one wine glass of wine or brandy, or one teaspoon essence 
of lemon. 

Boiled Sauce. — Dissolve two cups of loaf sugar in two cups 
water and boil to a thick syrup. Flavor with ground cinna- 
mon and grated nutmeg. 

Sauce for Sponge Cake. — Half pint boiling water, one cup 
sugar, half cup butter (or less) ; pour on the well beaten yolk 
of one egg, and whip in well beaten white; flavor with brandy, 
lemon or vanilla. 



HOW WE COOK IN TENNESSEE. 



211 



Sauce. — Heaping tablespoonful butter, teacupful sugar, juice 
of two lemons ; add cup boiling water and set on stove to sim- 
mer. 

Creamy Fruit Sauce. — Cream one cup butter, beat into it one 
cup sugar; add half cup cream or milk; gradually add one 
cup fresh fruit, cherries, berries, malaga grapes or orange 
pulp. — Mrs. R. L. 

Lemon Sauce. — Take two cups sugar, with two teaspoons 
flour mixed through it; half cup butter, two cups water; slice 
lemon very thin, halve the slices, using half a lemon; do not 
put lemon in till sauce has boiled. — Mrs. R. L. 

Strawberry Sauce. — Cream half a cup of butter with one and 
one-half cups of powdered sugar ; add the yolk of one egg ; add 
a cupful of crushed berries just at serving time. Any fruit 
in season may be used in this way for either steamed or baked 
pudding. 

Maple Nougat. — A delectable touch to ice cream is maple 
nougat. Boil two cupfuls of grated maple sugar, half a cupful 
of cream and a walnut of butter until thick and waxy when 
dropped into cold water, then add one cupful of chopped nuts, 
preferably English walnuts. Pour while hot over portions of 
cream ready for serving. 

Foamy Sauce. — Beat the yolk of one egg very light and the 
white until dry. Gradually beat one-half a cup of sugar into 
the yolk ; then fold in the white ; add one teaspoonf ul of va- 
nilla extract and one cup of hot milk. — Mix thoroughly and 
serve at once. — Boston Cooking School. 

Sauce for Pudding. — Cream one-half a cup of butter ; gradu- 
ally beat in one cup of sugar and then the whites of two eggs, 
beaten stiff; flavor with vanilla, mace or brandy. — Boston 
Cooking School. 

Grape Juice Sauce. — Pass through a sieve, together, three or 
four times, one cup sugar and three level tablespoons of corn 
starch or flour; pour over one pint boiling grape juice; stir 



212 



HOW WE COOK IN TENNESSEE. 



and cook until the mixture is smooth and boiling, then let sim- 
mer ten minutes. When ready to serve beat in three or four 
tablespoons butter, a little at a time; a tablespoon of lemon 
juice added last. — Boston Cooking School. 



FRUIT. 

The utensils for stewing fruit should be porcelain lined, or of 
granite ware; fruit cooked in tin loses much of its flavor; while 
if it be acid, and the tin of poor quality, there is always danger 
that the acid of the fruit acting upon the metal will form a 
poisonous compound. Use only silver knives in preparing fruit 
and silver or wooden spoons for stirring. 

Evaporated Fruits. — Wash fruits carefully, put to soak all 
night and cook in the same water next morning, in a covered 
vessel. Prunes may be cooked the same way. 

Crystalized Apples. — Put on the stove one cup of sugar and 
two cups of water; let it boil until almost ready to "hair" or 
"thread"; then drop in the apples which have been pared and 
cored and left whole ; cook until clear and tender, turning them 
over if needed. When cold stick full of halves of blanched 
almonds. — Mrs. J. L. Nelson. 

Hot Grape Juice. — Grape juice served hot in bouillon cups 
with whipped cream on the top is very nice served in the be- 
ginning of a dinner. 

Fruits in Season— One quart alcohol, 120 grains salicylic 
acid, put in a two gallon stone jar. Beginning with strawber- 
ries put in two pounds fruit and two pounds sugar; cherries, 
peaches, raspberries, pears and pineapples afterwards as they 
come in, are added to the alcohol, two pounds of each and two 



HOW WE COOK IN TENNESSEE. 



213 



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of sugar. Stir from the bottom each time it is added to. When 
used you can add nuts and grapes or any fresh fruits. To be 
served with a meat course. 

Tutti-Frutti. — To one pint of alcohol add ten pounds of 
various kinds of fruits, adding for each pound of fruit one 
pound of sugar. This makes two gallons and should be made in 
a stone jar, adding the fruits and sugar as they are obtained in 
season. Stir each day until finished, and seal in fruit jars. The 
best fruits are cherries two pounds, bananas two pounds, apri- 
cots, blackberries, raspberries, damsons, juice of one lemon. — 
Mrs. Jeff Hunt. 



214 



HOW WE COOK IN TENNESSEE. 



"Wine Saps." — Use apples that are not mealy. Take six 
apples, peel, core and scald. Put in a pan and add enough 
water to half cover them, with one cup sugar added; when ap- 
ples are cooking turn over several times to keep them from 
cooking all on one side. When nearly done take apples out 
very carefully so as not to break them, and into the water iu 
the pan put one and one-half cups sugar and cook till it is 
almost candied; then put in the apples and let them cook till 
well seasoned with the sugar and take them out; pour about 
one teaspoon sherry wine over them. — Mrs. Elizabeth Leeper. 

Stuffed Apples. — Cut off tops of six choice apples; take out 
the meat of the apple with a spoon, chop fine and mix with 
raisins, enough sugar to sweeten, half teaspoon of cinnamon; 
fill the hollow apples with this ; place closely together in a pan 
with one tablespoon of water in it. Bake. Serve with a spoon 
of flavored whipped cream on the top. — Miss Pattie Crook. 

Jellied Apples. — One pound of apples peeled ond cored, one 
pound of sugar, and a pint of water ; make a sirup of the sugar 
and water, and simmer the apples in it until they can be pierced 
with a straw. Then take out the fruit in a glass bowl, and add 
half an ounce of gelatine to the sirup, and boil ten or fifteen 
minutes. When the sirup is nearly cold, pour it over the 
apples, and let it congeal. Serve with syllabub. 

Apple Sauce. — Pare, core and quarter the apples, let them 
stew in just enough water to cook them without burning them ; 
cook until perfectly soft ; mash well, and when done stir in the 
sugar or any seasoning you may like. Lemon peel or sliced 
lemon is a great advantage where the apples are not well 
flavored. Nutmeg is always agreeable. 

Apple Sauce. — Pare and core the apples, put into saucepan 
with just enough water to cover them; boil till tender; when 
nearly done add sugar, allowing one cup sugar to one dozen 
apples; flavor with extract lemon and grate nutmeg over the 
top. 



HOW WE COOK IN TENNESSEE.. 



215 



Apple Souffle. — Stew the apples, add a little lemon juice and 
peel, line the sides and bottom of the dish two inches thick, 
make a custard of one pint of milk and three eggs, when cold 
pour it in middle of the dish; beat the whites to a stiff froth 
and spread over the top, sprinkle a little sugar over it and 
brown in the oven. 

Compote of Apples. — The apples should be pared very nicely 
and the cores extracted. Boil them in enough water to cover 
them, to which add the juice of a lemon and peel, which must 
be as thin as possible. Boil the apples until they are soft, but 
not until they begin to break. When done, remove them from 
the water, and lay on a large dish to cool. For ei T ery pound of 
apples allow one pound of sugar and one lemon. Add the sugar 
to the water in which the apples have been boiled, and boil for 
fifteen minutes. Pour the hot syrup over the cold apples. Put 
in self -sealing jars and let stand for a few days before using. 

Apples with Raisins. — Pare, core and quarter one dozen 
medium sized sour apples; clean thoroughly one-quarter as 
many raisins, and turn over them one quart boiling water; let 
them steep till well swollen, then add the apples and cook till 
tender; sugar may be added but little will be needed unless 
apples are very tart. — Battle Creek. 

Stewed Apples. — Take one dozen tart apples; slice them, re- 
moving cores and seed ; have a spoon of bacon drippings in hot 
skillet. Put apples in with half teacup water; cover them and 
they will be tender in a few minutes; add sugar before taking 
up, and serve for breakfast, as you would fried apples. 

Baked Pears. — Pare them, cut in halves, put sugar on them, 
add a little water and let them bake till perfectly tender. 

Spiced Apples. — Make a rich syrup of sugar and water, two 
parts sugar to one part water ; have the apples peeled and cut 
into fourths, and place in each piece of apple two or three 
whole cloves. When the syrup is boiling, put in jnst enough 
apples to cover the top, and cook until tender. Remove the 



216 



HOW WE COOK IN TEXXESSEE. 



apples from the syrup with a skimmer to keep them from break- 
ing; repeat this until all the apples are cooked, then pour the 
remaining syrup over them. Serve cold. — Mrs. F. R. Bray. 

Apple Compote. — Pare the apples, cut the core out, leaving 
them whole ; make a syrup, allowing three-quarters pound sugar 
to one pound fruit ; when it comes to a boil put in fruit and let 
cook until clear, but remains whole. Remove the fruit to a 
glass bowl, and dissolve one-third box gelatine in half teacup 
hot water, and stir briskly into the syrup, first taking off the 
fire. Then strain it over the apples and set in a cool place to 
cool. When cold heap whipped cream over it. Sliced lemons 
may be added to the syrup. 

Apple Float. — To one quart stewed apples, which have been 
run through a sieve, add the well beaten whites of three or 
four eggs. Beat until very light. Flavor with lemon or va- 
nilla. Any tart apple cooks better than sweet ones. 

Baked Apples. — Wine saps are excellent pared, cored and 
baked with the centers filled with sugar and a mixture of 
chopped raisins, dates or chopped nuts. They should be put 
into a shallow earthen dish, with water sufficient to cover the 
bottom, and baked in a quick oven, basting often with the 
syrup. If inclined to brown too quickly cover them over with 
a granite ware pie plate. — Battle Creek. 

Apple Compote. — Pare eight or ten tart wine sap apples, 
remove cores, put them in a broad shallow pan, with hot water 
to cover the bottom; cover tightly and place over the fire. 
The steam will cook them tender in a short time. Do not allow 
them to fall to pieces. Make a syrup by dissolving half cup 
sugar in one pint hot water ; add three teaspoons juice of 
canned pine apple and pour over apples while both are hot. — 
Battle Creek. 



COOK WITH GAS 



HOW WE COOK IN TENNESSEE. 



217 



Caramel Apples. — Put four ounces of butter in a saucepan, 
with a cupful of brown sugar and a generous dusting of cin- 
namon. When hot, throw in five peeled and quartered apples 
and toss and stir until well colored. Cool, arrange on a serving 
dish, sprinkle with sugar, and garnish with cubes of bright 
tinted jelly and crystalized mint leaves. 

Mapled Apples. — Core and pare six or eight quick cooking 
tart apples. Let simmer in a cupful each of maple sugar and 
water, boiled together for two or three minutes, until -nearly 
tender, turning the apples often to avoid breaking. Set the 
apples in an enamelled pan and press into them chopped al- 
monds, dredge with grated maple sugar and brown. Serve 
warm with whipped cream. 

Stewed Crab Apples. — Wash well, put into stew kettle with 
just a little water, and stew until very soft. Rub through a 
colander to remove skins and seeds. Sweeten to taste. 

To Prepare Fresh Pineapple. — Cut the pineapple in slices 
about an inch thick. Peel each one, and cut the fruit in small 
pieces, rejecting the hard center; add sugar and let it stand 
over night, or several hours at least to make juice. 

Sugared Figs. — Select the bag figs, wash them well, and put 
them over the fire in enough cold water to cover them. Bring 
very slowly to a boil, and cook at a simmer for about two hours, 
or until the figs are very tender. Take these out, add one-half 
cupful of sugar to the water in which the figs were cooked, 
and let this boil to rather thick syrup. Pour it over^the figs'; 
and put where they will become ice cold. Just before serving 
heap whipped cream upon them. 

To Serve Grape Fruit. — Cut in half ; remove the seed ; fill in 
with powdered sugar; add a number of maraschino cherries 
and pour over each a few spoonfuls' of maraschino cordial off 
of cherries. 



218 



HOW WE COOK IN TENNESSEE. 



ICE CREAM 
AND FANCY DESSERTS. 

"A dainty dish to set before the king." — Mother Goose. 

The Best Ice Cream. — Sweeten and flavor three quarts of 
rich cream; when two quarts are frozen to the consistency of 
mush, add the third quart well whipped. 

Ice Cream. — Three pints cream, one pint milk, teaspoon of 
vanilla; beat the whites of three eggs stiff, add one small cup 
sugar, and beat as for icing; mix with ingredients and freeze. 
Flavor with sherry wine. Excellent. — Tested by Mrs. Benton. 

Ice Cream. — Half gallon milk, one pint cream (whipped), 
whites five eggs and yolks of two, well beaten, one cup sugar ; 
beat yolks well and add the sugar, then the whites and beat 
well. Have the milk boiling; add some of the boiling milk to 
the eggs, then put all into the boiling milk; when cool enough 
begin to freeze it, adding the cream after it begins to freeze. 
Flavor.— Mrs. A. H. Ellington. 

Ice Cream. — Half gallon milk, one and one-half cups sugar, 
two tablespoons flour rubbed to a paste with milk; whites five 
eggs ; well beaten yolks of three ; put on one quart of the milk 
to boil, with the sugar in it, stirring till dissolved. Beat the 
yolks in a glass tumbler, with a fork, then add them to the 
milk as soon as it is warm ; when the milk strikes a boil, stir in 
the moistened flour, and when thickened pour into a bowl over 
the whites, beating rapidly. Add the other quart of milk and 
set bowl in a vessel of cold water to cool. If sherry wine is 
used to flavor, it should not be added till it begins to freeze. 



HOW WE COOK IN TENNESSEE. 



219 



When you order 
Ice Cream and Sherbets, 
why not get the best? 
James & Nelson make the best. 

Philadelphia Ice Cream (Vanilla). — One-quarter box of 
Knox's Sparkling Gelatine, half a cup of cold milk, one quart 
of milk, one quart of cream, two cups of sugar, two tablespoon- 
fuls of vanilla extract. Soften the gelatine in the cold milk five 
minutes and dissolve in the quart of milk, scalded; add the 
sugar and when cold strain into the cream ; add the vanilla, and 
freeze. Part of the cream may be whipped and added to the 
ice cream when partly frozen. 

Neapolitan Ice Cream (Vanilla). — One-fourth box of Knox's 
Sparkling Gelatine, two quarts of milk, three yolks of eggs, 
three cups of sugar, one quart of cream, three whites of eggs, 
three tablespoonfuls of vanilla extract. Soften the gelatine five 
minutes in a little of the cold milk. Sjcald the rest of the milk 
and cook in it the yolks of the eggs beaten with the sugar, until 
the mixture coats the spoon; add the gelatine and the cream 
and pass through a fine sieve ; when cold, add the extract and 
begin to freeze ; when partly frozen, add the whites of the eggs 
beaten stiff. When frozen, remove the dasher, beat thoroughly 
and pack closely in the can or in ice cream mold. If a mold be 
used, fill to overflowing, spread a piece of wrapping paper over 
the cream and press the cover down tight over it. Let stand 
an hour or more packed in four parts of ice to one of salt. 

Chocolate Ice Cream. — For each quart of ice cream, melt one 
or two ounces of chocolate and stir into the hot mixture ; strain 
before freezing. Use either the recipe for Philadelphia or Nea- 
politan ice cream. Americans consider the formula for Phila- 



220 



HOW "WE COOK IN TENNESSEE. 



delphia cream suitable for fruit ice cream, and that for 
Neapolitan ice cream better for chocolate, coffee and caramel 
ice cream. The French use fruit with either. 

Vanilla Cream. — Put one teacup sugar and one cup flour, but- 
ter size of walnut in a bowl; break two eggs into this and stir 
well ; add one quart boiling milk and stir. Return to vessel and 
let boil till it has a bright look ; add the cold milk and one pint 
cream; if not sweet enough to taste add more sugar. Flavor 
with vanilla. — Mrs. John H. Freeman. 

Maraschino Ice Cream. — Half gallon very thick cream ; three 
teacups sugar, one big bottle maraschino cherries, quarter pint 
Jamaica rum; put sugar, rum and cherry juice into cream; 
chop three-quarters of the cherries and add the cream ami 
freeze hard; serve in champagne glasses. 

Marshmallow Ice Cream. — One dozen whites, one quart milk, 
one quart cream, one cup sugar, one pound marshmallows ; 
flavor with vanilla; boil milk, add eggs beaten with sugar, just 
before taking off. Add marshmallows and let dissolve, and 
the dust that is around them will thicken it. Let cool and add 
cream. Freeze and pack. Delightful. — Mrs. W. H. Wilson. 

Chocolate-Marshmallow Ice Cream. — Take half gallon sweet 
cream, one pint sugar, three ounces chocolate, grated, half 
pound marshmallows, chopped fine, one pint new milk ; put the 
pint of milk into double boiler, and when hot, add the chocolate 
melted with half the sugar; when it thickens, take off and let 
it cool; then add the rest of the sugar; the cream whipped very 
stiff, and one teaspoon vanilla; chop marshmallows fine, and 
when cream begins to freeze add them and finish freezing. 

Chocolate Cream (Without Eggs). — Half gallon milk, three 
tablespoons grated chocolate, one and one-half cups sugar, three 
tablespoons of corn starch or flour, added when milk begins to 
boil. In using cooked custard for cream it is more convenient to 
cook only one quart of the milk ; then add to the balance before 
it cools. — Mrs. J. R. Graves, 



HOW WE COOK IN TENNESSEE. 



221 



Chocolate Ice Cream. — One cake of bitter chocolate, one gal- 
lon of cream. Bring cream to a boil and thoroughly mix bitter 
chocolate till dissolved. Add one and a half pounds of sugar. 
Let cool and add yolks of six eggs, well beaten. Season with 
small quantity of vanilla extract. The above recipe was ob- 
tained from a prominent confectioner in one of the large cities, 
who is more noted for his delicious chocolate ice creams than 
any one in the city. 

Macaroon Cream Without Whipped Cream.-— One large pint 
of milk. Let this come to a boil; then add yolks of two eggs, 
one teacup of sugar, and two tablespoons of corn starch, well 
creamed together. Stir briskly until it thickens; when partly 
cool add whites beaten to a froth. When cool add one quart 
cream, a little sherry wine or vanilla, and one or two dozen 
macaroons, rolled fine. Freeze.— Mrs. Tigrett. 

Orange Cream. — Half box of gelatine, one pint of cream, one 
pint of milk, one cup of sugar, five oranges, five eggs (yolks) ; 
cover the gelatine with cold water, let soak half hour ; whip the 
cream. When milk boils dissolve gelatine into it ; beat eggs and 
sugar together and strain milk and gelatine into them; make 
the boiler clean and put mixture in and stir over fire two 
minutes, then turn out to cool. When cold add the juice of 
oranges (after straining). Place this basin in pan of cracked 
ice and stir constantly till it thickens; then add the whipped 
cream; stir till mixed well. 

Spanish Cream.— Half box gelatine dissolved in half pint 
water, one quart fresh milk, six eggs, whites and yolks, two 
cups sugar. — Mrs. Ed. Mercer. 

Coffee Spanish Cream. — One and one-half cups boiled coffee, 
half cup milk, one-third cup sugar, one tablespoonful granu- 
lated gelatine; heat in double boiler and add one-third cup 
sugar, salt, and three yolks of eggs beaten together; stir and 
cook until slightly thickened. When cooled a little add beaten 
whites of eggs and one teaspoonful vanilla. — Mrs. Madison. 



222 



HOW WE COOK IN TENNESSEE. 



Czarina Cream. — Soak one-fourth of a box of gelatine in one- 
fourth of a cupful of cold water for fifteen minutes; then dis- 
solve by placing the cup in hot water. To one pint of cream add 
one third of a cupful of sugar, one teaspoonful of vanilla, one- 
half teaspoonful of rose water and the gelatine. Add enough 
green coloring to tinge delicately. When the cream begins to 
stiffen add one-fourth of a cupful of finely chopped blanched 
almonds. Place in a mold or in paper cases, and stand an hour 
on ice. 

Russian Cream. — Quarter box of Knox's Sparkling Gelatine, 
quarter cup of cold water, one quart of milk, one cup of sugar, 
six eggs, one teaspoonful of lemon extract. Make a boiled 
custard with the yolks of the eggs, sugar and milk and add the 
gelatine softened five minutes in the cold water; strain and 
when beginning to set add the extract and fold in the whites 
of the eggs beaten to a stiff froth. When molded serve with 
sugared fruit. 

Pineapple Velvet Cream. — Cover half box of gelatine with 
cold water; let soak one-half hour; put a pint of grated pine- 
apple and one cup of sugar in a saucepan and let it simmer; 
add the gelatine and stir until it is dissolved ; take up, turn into 
a pan, stir until the mixture begins to thicken, mix in carefully 
a pint of whipped cream; pour in mold and set on ice to 
harden. — Mrs. J. L. Nelson. 

Cherry Ice Cream. — Take three pints cream (not whipped), 
one quart of canned cherries, one pint milk. Put cherries and 
cream in the freezer with very little sugar, the cherries being 
almost sweet enough. Use almost as much salt as ice in freez- 
ing; mash the ice on a tow sack, and have ice thoroughly 
mixed with salt before beginning to pack in the freezer. — Mrs. 
J. F. Snider. 

Tutti Frutti Cream. — One gallon milk, boil with two ounces 
arrowroot, made into a paste with a little cold milk. Take 
from the fire as soon as it begins to boil and add three and one- 



HOW WE COOK IN TENNESSEE. 



223 



FIRST 
NATIONAL 
BANK 



New Southern 




OF 



JACKSON, TENN. 



Jackson, Tenn. 



half cnps white sugar; flavor with vanilla and freeze. After 
it begins freezing add one ponnd raisins, seeded and chopped, 
one pound almonds, blanched and chopped, one-quarter pound 
citron, cut in small pieces, one-quarter pound peach or straw- 
berry preserves or crystallized fruits. — Mrs. J. W. Shelton. 

Tutti Frutti Cream. — One gallon of rich cream whipped and 
sweetened to taste and flavored with vanilla and a small wine 
glass of rum ; if desired use pink fruit coloring, freeze until half 
frozen, add one pound of raisins seeded and cut up, one pound 
of dates seeded and cut up, one pound of figs cut small, a small 
quantity of blanched almonds cut small, stir well and finish 
freezing. This quantity makes very little more than a gallon. 

Tutti Frutti Cream. — No, 2. — One quart of milk thickened 
with one ounce of arrow root ; when cool add one quart of rich 
cream and two cups of sugar (scant) ; flavor and freeze. When 
it begins to freeze add half a pound of raisins, seeded and 
chopped fine, one-half pound of almonds blanched and chopped 
fine, one-eighth of a pound of citron chopped fine, and one- 
fourth of a pound of French candied cherries. Weigh almonds 
after hulling. 

Prauline Ice Cream. — Take three cups genuine maple sugar 
after being crushed ; dissolve in one cupful hot water ; put over 
the fire, and when scalding hot gradually whip into it the yolks 
of six well beaten eggs; put in a double boiler and cook until 
it coats the spoon ; let it get cold and add one and one-half cup- 



224 



HOW WE COOK IN TENNESSEE. 



fills chopped pecans or English walnut meats; whip three 
quarts of sweet cream ; mix all and freeze. 

Apricot Cream. — One quart apricots, one quart sweet milk, 
one quart cream, two cups sugar. Scald the milk and melt the 
sugar in it; let it cool before freezing. Rub the apricot pulps 
through a sieve, and when cream is partly frozen add fruit and 
freeze as usual. — Mrs. M. H. Taylor. 

Lotus Cream. — Half gallon sweet milk, four lemons, two cups 
sugar. Slice lemons (remove seed) and let stand for half hour 
with the sugar on them to make juice. Pour the milk in freezer 
and add lemons and sugar. A delicious cream. 
. My Favorite Frozen Dainty. — To one quart of strawberries 
add one cupful of sugar; mash, and when the sugar is dis- 
solved press the juice through cheese cloth. Add an equal 
amount of cream, and more sugar if needed. Freeze in three 
parts ice and one part rock salt. 

Strawberry Ice Cream. — Wash and hull one quart of berries, 
sprinkle over them one cup of fine granulated sugar, mash to a 
pulp and let them stand till the sugar is dissolved. Press 
through a cheese cloth until nothing remains but the seeds. 
Scald one quart of cream and cool it, then when ready to freeze 
stir it into the juice, and add more sugar till quite sweet. 

Strawberry Ice Cream. — Mash one quart of strawberries; 
add to them half a cupful of sugar, and let stand for half an 
hour. Scald a pint of cream; add eight ounces of sugar, and 
when cold add a second pint of cream ; turn the mixture in the 
freezer ; when frozen very hard add the quart of mashed straw- 
berries. Turn the crank again until the whole is well frozen. 
This may be used after it has been standing for one hour. 
Always repack after the first freezing, using less salt and coarse 
ice. 

Grape Sauce. — Boil a pound of sugar and half a pint of water 
together for ten minutes until they form a thick syrup ; add the 



HOW WE COOK IN TENNESSEE. 



225 



juice of a lemon, and when cold add half a pint of grape juice. 
Pack in ice until serving time. 

Peach Ice Gream. — For one gallon of peach cream use one 
quart milk, one quart cream, half gallon ripe peaches run 
through a colander. Put peaches in freezer, add milk, and 
cream whipped, but not stiff. Sweeten peaches to taste, and 
remember that it will not taste quite so sweet when frozen. — 
Mrs. J. F. Snider. 

Peach Ice Cream. — Mash peaches fine, allow one pint cream 
to each quart of peaches ; sweeten to taste and freeze. 

Caramel Ice Cream. — Heat one pint milk to boiling, stirring 
in one cup sugar, two -tablespoons flour, and two eggs well 
beaten. Have one cup sugar in saucepan ; set where it will melt 
and watch carefully if the fire is very hot. When the sugar is 
melted and browned it should be turned into the custard and 
mixed ; cook ten minutes and set away to cool. When cold add 
pinch of salt, one quart thick cream and freeze. 

Caramel Ice Cream. — Take one cup white sugar; pour over 
it one tablespoon hot water; put into sauce pan over the fire; 
let it melt and slowly brown (not burn) until it looks like mo- 
lasses; add half cup water, and let it boil up once to thin it; 
set off to cool. Make a custard of half gallon new milk, two 
cups sugar, tAvo-thirds cup flour, three eggs, beaten separately. 
Put the milk into double boiler, and when hot add the eggs, 
sugar and flour beaten together, stirring until it thickens the 
consistency of cream ; let it cool and add the brown syrup ; 
have three pints of sweet cream; whip it, add to it the mix- 
ture, and freeze. 

Caramel Bisque Ice Cream. — Three eggs, one-third of a cup- 
ful of sugar, two cupfuls of milk, a few grains of salt, two- 
thirds of a cupful of chopped walnut meats, one and one-half 
teaspoonfuls of vanilla, one cupful of heavy cream. Beat the 
eggs slightly, and add one-third of a cupful of sugar, the milk 
^nd salt ; then cook over hot water until the mixture thickens, 



226 HOW WE COOK IN TENNESSEE. 



then strain. Put the remaining two-thirds of a cupful of sugar 
in an omelet pan, and stir constantly over the hot part of the 
range until melted to a syrup that is light brown in color; 
then add the walnut meats, and turn into a slightly buttered 
pan. Cool, pound in a mortar, and pass through a puree- 
strainer. Add this to the custard, then add vanilla, and cream 
beaten until stiff. Freeze, using three parts of finely crushed 
ice to one part of rock salt, to insure a smooth, fine-grained 
cream. 

Bisque. — Make one pint boiled custard. When cold add to it 
one quart sweetened cream; flavor with vanilla. Brown three 
dozen macaroons and crush them fine; stir in the cream and 
freeze. 

Bisque. — For one gallon of bisque, roll fine, or grind, one 
pound of macaroons, and pour over them one-half pint of 
sherry wine. Add enough cream to almost fill a gallon freezer. 
Sweeten to taste. Always remember to make any ice sweeter 
than you want it to be, because the sugar freezes out. If it is 
not desirable to have it so rich, use a little boiled custard in- 
stead of all cream. 

Bisque. — Make half-gallon rich custard, allowing six eggs to 
each quart ; add before taking from the fire one pound almond 
macaroons ; flavor with sherry wine ; when cold freeze. If wine 
flavoring is used in ice cream, do not put it in until the cream 
begins to freeze. 

Frozen Peaches. — Boil together for five minutes a cupful 
each of sugar and water and stand aside to cool. Pare and 
halve some peaches, then rub through a sieve sufficient to make 
a quart of pulp, add the syrup and a few drops of saffron to 
give a faint yellow tinge. Flavor with almond essence or va- 
nilla, according to preference. Freeze as ice cream. Serve in 
sherbet glasses. — Tested by Mrs. F. R. Bray. 

Rum Sauce for Ice Cream. — Pour two tablespoons of best Ja- 
maica rum over the well beaten yolk of one egg, very slowly, 



HOW WE COOK IN TENNESSEE. 



227 



GRAND PRIZE 

(The highest honor) 

Awarded to 




Flavoring 

Extracts 

At the 

ST. LOUIS 
EXPOSITION. 

For sale by all representative grocers 

beating hard all the time ; add one cup of powdered sugar and 
the stiffly beaten white of egg. Serve at once.— Tennessee Cook 
Book. 

Pistachio Sauce. — One cupful thick cream, one-third cup 
sugar, with pistachio flavoring whipped solid through; blanch 
and chop half cup pistachio nuts ; serve ice cream in sherbet 
cup, with sauce on top and sprinkle with nuts. The whipped 
cream may be tinted a delicate green. — Mrs. Heibick. 

Chocolate Sundays. — Take two squares of Baker's chocolate, 
two cups sugar, one cup sweet milk; let all cook till thick, as 
for icing, in a double boiler, and keep it in tepid water until 
ready to serve ; as you serve each plate of cream pour over it a 
tablespoon of the chocolate ; serve with vanilla cream. 

Chocolate Sauce. — For the sauce melt one ounce Baker's 
chocolate in half cup hot water, add one cup sugar, and when it 



228 



HOW WE COOK IN TENNESSEE. 



boils pour over it half cup whipped cream or plain cream. 
Serve at once. Put the sauce around the cream and not over it. 

Sherry Ice Cream. — Make plain ice cream and add sherry to 
taste when it has begun to freeze. 

Strawberry Sauce for Cream. — Boil one cupful strawberry 
juice with one cup sugar; cool and add one teaspoon of lemon 
juice. Serve ice cold. 

Lemon or Orange Syrup. — One and one-half cups white sugar 
to each pint of juice. Add some peel, and boil ten minutes, then 
strain and cook. It makes a fine beverage, and is useful for 
flavoring pies and puddings. 

Hot Chocolate Sauce. — One tablespoonful butter melted; one 
and one-half squares chocolate ; when melted together add one 
cup sugar, one-third cup boiling water, salt. Boil fifteen 
minutes and flavor with vanilla, Serve with ice cream. — Mrs. 
Madison. 

Sherbet. — Make one quart lemonade with three lemons; 
when nearly frozen add one pint of cream sweetened and 
flavored with vanilla. — Mrs. W. H. Wilson. 

A Good Sherbet. — Twelve oranges, twelve lemons, one pine- 
apple, grated, whites of four eggs, beaten to a froth, two gal- 
lons of water, one quart of sugar. Boil water and sugar to- 
gether, taking off scum. Set aside to cool. Squeeze the juice 
from the oranges and lemons and grate the rind of four lemons 
and two oranges and put in the juice. Then add this to the 
boiled syrup. Last of all put in the stifly beaten whites. It is 
now ready to freeze. 

Sherbets. — One teaspoonful of Knox's Sparkling Gelatine, 
one-quarter cup of cold water, one quart water, one pint of 
sugar, one pint of orange, grape, pineapple, peach or straw- 
berry juice, one-quarter cup of lemon juice. For lemon sherbet, 
one cup of lemon juice. Soften the gelatine in the fourth of a 
cup of cold water five minutes and add to the quart of water 



HOW WE COOK IN TENNESSEE. 



229 



and pint of sugar after boiling together twenty minutes ; strain 
and when cold add the fruit juice and freeze. 

Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- 
ing Gelatine, one quart of milk, one and one-half cups of sugar, 
juice of four lemons. Soften the gelatine five minutes in half 
a cup of milk, dissolve over hot water and strain into the rest 
of the milk; turn the milk into the can of the freezer packed 
for freezing — and when thoroughly chilled add the lemon juice 
and sugar stirred together. Freeze as usual. 

Milk Sherbet. — Juice of seven lemons, strain and add two 
cups sugar. Let stand one hour. Put into freezer half gallon 
milk and half cup sugar; when this begins to freeze add lemon 
syrup. 

Lemon Sherbet. — Two quarts water, four large lemons, one 
and one-half pounds sugar, whites of six eggs ; beat some of the 
sugar with the whites of eggs and mix with the lemonade 
when it begins to freeze. One quart of milk may be added, 
and if so, add extra cup sugar; one can of pineapple is an im- 
provement. 

Lemon Sherbet. — Five lemons, three cups of sugar, half gal- 
lon sweet milk, one pint of cream, four eggs (whites). Squeeze 
juice out of lemons and put rinds with juice. Boil sugar as for 
icing and pour over the juice of lemons. Let stand until cool. 
Boil sweet milk and add one and one-half tablespoons of sifted 
flour just before taking off; let this cool; then pour milk into 
freezer ; then the juice ; then the beaten whites of eggs, and 
then the cream. 

Frozen Mint. — Juice six lemons, one large orange, one quart 
water, two cups sugar, add essence of peppermint or fresh mint, 
stir and freeze. Nice as a last course after coffee. 

Mint Ice. — Boil together one gallon of water and seven cups 
of sugar ; wash thoroughly a bunch of fresh mint and put into 
the boiling water and let remain until it colors the water, then 
remove mint from water. Set aside to cool. Add the juice' of 



230 



HOW WE COOK IN TENNESSEE. 



ten large juicy lemons. Strain and freeze. This will serve 
twenty-five or thirty people, using small sherbet glasses. — Mrs. 
W. E. Dunaway. 

Mint Sherbet. — Make a quart of lemon ice. Color green with 
the leaf green coloring. Just before it begins to freeze add 
three teaspoonfuls of extract of mint. — Mrs. W. S.Keller. 

Grape Sherbet. — Lay a square of cheese cloth over a large 
bowl; drop in two pounds of ripe Concord grapes and mash 
with a wooden masher; after squeezing out all the juice, add 
an equal amount of water, juice of two lemons and a pound or 
more of sugar. Freeze. 

Grape Sherbet. — Boil one pound of sugar and one quart of 
water together for five minutes; strain and cool. When cold, 
add one pint of unfermented grape juice and two tablespoon- 
fuls of lemon juice. Turn the mixture into the freezer and stir 
slowly until frozen. Remove the dasher and stir in a meringue 
made by beating the white of one egg to a stiff froth and adding 
one tablespoonful of powdered sugar. Repack the can and 
stand aside for one hour and a half. All sherbets may be made 
after this recipe, substituting the same amount of other fruit 
juices. 

Apple Sherbet. — Cook apples before running them through a 
sieve ; add juice of two lemons to a quart of apples, and make 
same as peach sherbet below. 

Peach Sherbet. — Take two quarts water, one quart sugar, 
one quart peaches after being mashed, and the beaten whites 
three eggs. Boil one cup sugar, and while hot pour over the 
beaten eggs and let cool; mix rest of sugar and water; pour 
into freezer, and when it begins to freeze pour in the peaches 
and frosting and freeze. 

Peach Sherbet. — Take two quarts water, one quart sugar, 
one quart peaches, after being mashed, beaten whites three 
eggs; boil one cup sugar, and while hot pour over beaten eggs 
and let cool; mix rest of sugar and water; pour into freezer 



HOW WE COOK IN TENNESSEE. 



231 



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and when it begins to freeze ponr in peaches and frosting and 
freeze. 

Fruit Sherbet. — Two cups sugar, two cups water, cook to 
syrup, white of one egg beaten; let cool and stir in two cups 
mashed peaches, strawberries and pineapple. 

Strawberry Sherbet.- — Mash well one-half gallon of straw- 
berries, sweeten to taste, dissolve one-half cup of sugar in one 
quart of rich cream, then whip cream well, mix with berries 
and freeze; a pint of cream and well beaten whites of three 
eggs may be used when cream is scarce. — Mrs. Jesse Nelson. 

Pineapple Ice. — To a two pound can pineapple add three 
quarts water, half box gelatine (prepared for jelly), juice of 
two oranges, whites four eggs ; remove the hard pieces of pine- 
apple, then pass it through a colander by beating with a potato 
masher; sweeten to taste and freeze. 

Pineapple Water Ice. — Add one pound and a half of sugar 
to one quart of water. Boil rapidly for five minutes ; then cool. 
When cold add the juice of two lemons and one quart of grated 
pineapple. Mix, turn into the freezer and freeze, stirring slow- 
ly. If canned or preserved pineapple is used allow only one 
pound of sugar. — Mrs. S. T. Rorer. 

Grape Ice. — Take two and one-half pints Welch's grape juice 
(bought of druggist), two and one-half pints water, one and 
one-half pounds granulated sugar, and just before freezing add 



JAS. E. CALDWELL, 

Pres. & Gen. Manager. 



T. D. WEBB, 

Treasurer. 



LELAND HUME, 
Sec. & Ass't Gen. Mgr. 



232 



HOW WE COOK IN TENNESSEE, 



beaten whites three eggs with three tablespoons powdered 
sugar beaten in them, and freeze. 

Grenadine Ice. — Lemonade of nine lemons, sweetened to 
taste, with one and one-half pints claret wine ; freeze. 

Orange Ice. — Squeeze the juice from one dozen good sized 
oranges and one lemon ; the juice should be strained. Add one 
pound of sugar to one quart of water, and boil five minutes; 
skim and set aside to cool. When cool add the orange juice and 
a tablespoonful of gelatine, that has been soaked and dissolved. 
Turn the whole into the freezer and freeze until it is pretty 
stiff. Then beat the white of one egg until light, add an even 
tablespoonful of powdered sugar and beat again. Remove the 
top from the can and stir this into the sherbet ; then cover and 
freeze hard. This will serve one dozen people, and the orange 
peels make pretty cups in which to serve it. — Mrs. Rorer. 

Heavenly Hash. — Juice of three lemons and three oranges and 
three bananas mashed to a cream, three cups sugar, three pints 
water; when this is nearty frozen stir in whites of three eggs, 
well beaten. Freeze very hard. This fills a gallon freezer. — 
Mrs. R. P. Mahon. 

Biscuit Tortoni. — Use a generous gallon of whipped cream, 
one cupful of powdered sugar, one of water, the yolks of five 
eggs, half a cupful of dried and powdered macaroons, two table- 
spoonfuls of blanched and chopped almonds, four tablespoon- 
fuls of sherry, two of candied cherries and one-eighth of a tea- 
spoon of almond extract. Boil the sugar and water together 
for twenty minutes. Beat the yolks of the eggs well, and stir 
them into the hot syrup. Place the basin which contains the 
syrup and eggs in another of boiling water, and cook for five 
minutes, beating all the while. When done set away to cool. 
Put the powdered macaroons into a chopping tray with the 
chopped almonds; add the cherries and chop until the cherries 
are very fine; if chopped alone they would become sticky and 
cling together. Add wine and almond extract to cold egg pre- 



HOW WE COOK IN TENNESSEE. 



233 



paratian; stir mixture gently into the whipped cream, and 
sprinkle in the chopped fruit and macaroons. Have a gallon 
mold or freezer packed in salt and ice. Turn the preparation 
into it ; cover and add more salt and ice, and place a piece of 
carpet or blanket over the tub. Set away for from four to six 
hours. Serve with an iced sauce. Use about five pints of salt 
in packing and ice enough to pack very solidly. The mold may 
be lined with Roman punch or sherbet as for mousse. In that 
case no sauce will be required. — Mrs. W. H. Wilson. 

Frozen Strawberry Souffle. — Cover half box of gelatine with 
a half cup of cold water and soak a half hour, then add half cup 
boiling water and stir until the gelatine is dissolved ; mix pint 
of strawberry juice with three-quarters pound of sugar, until 
they form a syrup. Beat the yolks of six eggs to a cream; add 
them to the syrup; beat until thoroughly mixed. Whip one 
quart of cream. Strain the gelatine into the syrup and eggs, 
turn into a freezer and freeze. When pretty stiff, stir in lightly 
the cream. Repack and let stand a while. This will serve 
fifteen people, and is perfectly delicious. — Mrs. Isaac Tigrett, 

Mousse. — One quart cream, one tablespoon gelatine dissolved 
in cold water, then put on the fire to melt. Sweeten cream and 
flavor ; then whip stiff ; add gelatine and beaten whites of four 
eggs. Pack in freezer four hours or longer before serving. 
Be sure to have the thickest cream for mousse. 

Maple Mousse. — One cup maple syrup, one pint full cream; 
whip both until stiff, put in mold and set on ice until cold; 
fine ; serve with cherries and cream. — Mrs. J. C. Lanham. 

Pineapple Mousse. — One cup pineapple, one cup sugar, let 
boil; then add two tablespoons gelatine, let cool; one pint of 
cream, whipped; mix together and put in mold; stand on ice: 
slice the same as above. — Mrs. J. C. Lanham. 



COOK WITH GAS 



234 



HOW WE COOK IN TENNESSEE. 



Pineapple Mousse. — One teaspoonfnl of Knox's gelatine, one 
pint of double cream, one cup of scalded pineapple juice, 
three-quarters cup of sugar, juice of half a lemon. Soften the 
gelatine in three tablespoonfuls of cold water five minutes and 
dissolve in the hot pineapple juice ; add the sugar and let cool, 
then add the lemon juice and cream; beat the mixture with an 
egg beater until thick to the bottom of the bowl ; then turn into 
a chilled mold ; press the cover down over wrapping paper and 
let stand packed in equal measures of ice and salt three or four 
hours. Turn from the mold and' surround with half slices of 
pineapple sugared or dressed with a cold sugar syrup. By dis- 
solving part of the pink color in the hot mixture a very hand- 
some dish for a "pink" luncheon is made. Other fruit may 
be prepared in the same way. 

Maple Mousse. — One quart cream, one cup maple syrup, 
quarter pound chopped pecans; freeze, after it is sweetened to 
taste. — Mrs. James Pope. 

Cafe Mousse. — One pint cream whipped, five eggs; stir beaten 
whites in with whipped cream ; beat yolks well and add one cup 
sugar and half cup strong coffee, beating all three together. 
Stir two mixtures together and pack in ice for three hours. 

Chocolate Mousse. — Whip one quart cream very stiff and 
sprinkle over it two-thirds cup of powdered sugar ; mix care- 
fully ; then add two ounces melted chocolate ; or if you nse 
sweet chocolate, grate and sprinkle into the cream; add a tea- 
spoon vanilla; pour into a mold and pack in salt and ice for 
three honrs. 

Maple Parfait. — Beat one cup of double cream and one cup 
of cream from the top of a quart bottle of milk until thick to 
the bottom of the bowl, and set aside to keep chilled. Boil one 
cnp of maple syrup and one-eighth a teaspoonfnl of cream of 
tartar until reduced a little. Beat the yolks of two eggs until 
thick. Then pour the hot syrup over them in a fine stream, 
beating constantly meanwhile. Return the mixture to the fire 



HOW WE COOK IN TENNESSEE. 235 



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and let cook over hot water until thickened a little. Remove 
from the fire and beat until cold. Then add to it a little of the 
cream. Cut and fold the two together. Add a little more 
cream, and when the two are evenly blended, add to the re- 
mainder of the cream. Blend the two without breaking down 
the cream, and pour into a quart mold. Spread a paper over the 
top; press the cover over the paper and pack the mold in 
equal measures of ice and salt. Let stand about three hours. 
When turned from the mold, sprinkle with sliced pecan nuts. — 
The Boston Cooking School. 

Maple Parfait. — Beat the yolks of eight eggs until light ; add 
two cups of maple syrup ; place the mixture over a slow fire, 
stirring constantly until the eggs have thickened enough to 
make a thick coating on the spoon (cook about fifteen minutes), 
Turn this into a bowl and whip until cold. It will then be very 
light. Add one quart of cream well whipped, stirring lightly 
together. Place in mold, pack in salt and ice for four or five 
hours. Serve either with or without whipped cream. — Mrs. I. 
B. Tigrett. 

Snow Pudding. — One and one-quarter tablespoons Knox's 
gelatine in one-quarter cup of cold water. Let it stand fifteen 
minutes. Then pour one cup of boiling water on gelatine. Stir 
in one cup sugar, one-quarter cup lemon juice. Put it aside 
till it begins to thicken. Beat whites of three eggs very stiff. 
Pour in jelly very slowly on stiff whites of eggs. Beat till stiff. 



236 HOW WE COOK IN TENNESSEE. 



Cut up an orange, banana or other fruit and pour in mold till 
cold. Custard: Three yolks of eggs. Beat well with three 
tablespoons of sugar; scald one pint milk. Pour slowly on egg 
and sugar. Let it boil about five minutes. Flavor when cool. — 
Miss Pattie Crook. 

Lemon Sponge or Snow Pudding. — Soak half box Knox's 
Sparkling Gelatine in three-quarters pint of cold water, then 
dissolve over the fire with the rind and juice of two lemons and 
six ounces sugar. Boil all together two or three minutes; 
strain and let it remain until nearly cold and beginning to set, 
then add the whites of two eggs well beaten and whisk ten 
minutes, when it becomes the consistency of sponge; put it 
lightly into a glass dish, leaving it rough in appearance. Serve 
with a thin custard. 

Vanilla Blanc Mange. — Soak one ounce gelatine in one quart 
milk one hour; add yolks of three eggs and one cup sugar; 
flavor with vanilla, set away to cool. Best made over night. 
Serve with cream. 

Custard Blanc Mange. — Make a custard of one quart milk, 
four eggs, one teacup sugar. Stir into it, while boiling, one-half 
box of gelatine after it has soaked ten minutes; season with 
vanilla, and pour into molds. Eat with whipped cream. 

Blanc Mange. — Boil a quart of milk and sweeten to the taste. 
Dissolve an ounce of isinglass or gelatine, and pour it into the 
milk; at the same time remove the milk from the fire. When 
nearly cold flavor with vanilla and pour into a mold. Set it 
on ice to harden. 

Chocolate Blanc Mange. — In one pint of water dissolve one 
ounce of gelatine. Boil one quart of milk, four ounces of 
grated chocolate, and three-fourths pound of sugar together 
for five minutes ; then add the gelatine, and stirring constantly 
boil five minutes longer. Flavor with one teaspoonful of va- 
nilla, and pour into a mold. To be eaten with sweet cream. 



HOW WE COOK IN TENNESSEE. 



237 



Chocolate Blanc Mange. — Soak half box Knox's Sparkling- 
Gelatine in half cnp cold water ; boil one quart sweet milk with 
one cnp sugar and fonr ounces of grated chocolate and a little 
salt five minutes ; then add gelatine and boil five minutes more, 
stirring constantly; flavor with vanilla, and pour into mold. 
Serve with whipped cream. G,ood. 

Blanc Mange with Almonds.— Half a box of Knox's Sparkl- 
ing gelatine, three and one-half cups of cream or milk, half a 
pound of almonds, one cup of sugar. Soften the gelatine in 
half a cup of milk or cream five minutes and dissolve by stand- 
ing in hot water. Pound the almonds, after blanching, with 
part of the sugar; add the rest of the sugar and part of the 
cream. When they have stood half an hour or more press them 
through a napkin. Add to this almond milk, the dissolved gela- 
tine and the rest of the milk or cream and turn into a mold. 
Serve with cream. 

Charlotte Russe. — Half box gelatine covered with water, stir 
until it dissolves; let boil until half boils away; strain into a 
custard made of three eggs, four tablespoons sugar and one 
scant pint of milk. Custard must be nearly cold before cooled 
gelatine is strained into it. Sweeten your cream before whip- 
ping, and drain upon a sieve after whipping. Mix with custard 
immediately after straining gelatine into custard. Flavor with 
vanilla. Two pints of cream will do for this amount of char- 
lotte.— Mrs. I. 0. Benton. 

Charlotte Russe. — Whites of six eggs, beaten very stiff ; one- 
quarter box of gelatine, dissolved in a cup of cold water ; one 
pint of sugar (reserve three tablespoons of sugar and whip it 
with the eggs). Use one quart of cream beaten very stiff. 
When gelatine is nearly cold and begins to thicken, whip in 
the cream — a little at a time. Flavor to taste with sherry. — ■ 
Mrs. Chas. King. 

Charlotte Russe.— One quart of cream, half a box of gelatine, 
half cup of cold water, half cup boiling water. Put the gelatine 



238 



HOW WE COOK IN TENNESSEE. 



to soak in half a cup of cold water, let it stand half hour, then 
pour on the boiling water, put on the fire and stir constantly 
until dissolved but do not let it boil. Whip your cream, flavor 
with sherry wine and sweeten to taste and add to gelatine 
when cool. Pour it in a slow stream on your whipped cream, 
stirring fast all the time. Do not beat too long in mixing, give 
a final stir and pour the charlotte in your glass bowl lined with 
lady fingers. — Mrs. J. M. Parker. 

Charlotte Russe. — Soak one-quarter box Knox's Sparkling 
Gelatine in half cup milk twenty minutes; when dissolved set 
cup in hot water, using gelatine, lukewarm ; into one pint whip- 
ped cream add half cup pulverized sugar, a little salt and the 
beaten whites of two eggs and flavor with vanilla, then add 
gelatine and strain while pouring in; stir until gelatine is well 
mixed with the cream, and when nearly stiff enough to drop, 
turn into mold lined with lady fingers or narrow slices of sponge 
cake, having cake even on top, first dipping cake in white of 
egg. One tablespoonful of wine may be added to cream. Very 
fine. 

Pineapple Charlotte. — Use any recipe for Charlotte Russe. 
Place the bowl on ice and just as the charlotte begins to get 
stiff, beat into it the juice from one can of pineapple. This is 
very delightful, and is a nice way to use the juice when making 
a pineapple filling for cake. 

Orange Charlotte. — Soak half a box of gelatine in one-third 
of a cup of boiling water, add one cup of sugar, three table- 
spoonfuls of lemon juice, one cup of orange juice. When it 
begins to thicken beat with a whisk until it froths, then add 
the whites of three eggs beaten to a stiff froth and two cups 
of whipped cream ; line the mold with orange cut in thin slices, 
pour in the mixture and chill. 

Angel Charlotte Russe. — This recipe was declared the best of 
the thousands submitted in the contest of 1904. The author 
was awarded a prize of a $1,000 grand piano. One tablespoon 



HOW WE COOK IN TENNESSEE. 



239 



Knox's gelatine, quarter cup cold water, quarter cup boiling- 
water, one cup sugar, one pint heavy cream, half dozen rolled 
stale macaroons, one dozen marshmallows, cut in small pieces, 
two tablespoons chopped candied cherries, vanilla or sherry, 
quarter pound blanched and chopped almonds. Soak gelatine 
in cold water, dissolve in boiling water, and add sugar. When 
mixture is cold, add cream beaten until stiff, almonds, maca- 
roons, marshmallows and candied cherries. Flavor with va- 
nilla or sherry. Turn into a mold first dipped in cold water, 
and chill. Remove from mold and serve with angel cake. 

Maraschino Velvet.— One quart of hot milk, three table- 
spoons of arrowroot dissolved in a little milk, one cup of sugar ; 
when well cooked add the stiffly beaten whites of four eggs, 
pinch of salt; line bottom of border mold with maraschino 
•merries ; pour in the cream ; set on ice ; unmold ; fill the center 
with red wine jelly; serve with cream. 

Orange Cream. — Soak one-quarter box of gelatine in quarter 
cup of cold water half an hour ; then dissolve it in half cup of 
boiling water ; add one cup of sugar, juice of one lemon ; strain 
it and add one cup of orange juice and pulp. Set this 
in ice water to cool. Beat the whites of three eggs stiff, 
and when the jelly begins to stiffen beat it light, then 
add the whites of eggs and beat together. Put in a cool 
place to harden. Serve with custard sauce, using the yolks 
of three eggs, two tablespoons of sugar, a pinch of salt, and a 
pint of milk; cook it over hot water till creamy and smooth. 
Strain and when cool flavor with vanilla. 

Float. — To a common sized bowl of cream, sweetened and 
flavored with wine, take the whites of six eggs, three large 
tablespoons of dark fruit jelly.— Tested by Mrs. Benton. 

Pineapple Souffle.— Cover half box of gelatine with cold 
water, and when dissolved place on the fire till it is a liquid; 
add beaten whites of three eggs, one cup sugar, the .juice of 



240 



HOW WE COOK IN TENNESSEE. 



one lemon and one can of grated pineapple ; place in ice until 
cold and firm. Serve with whipped cream. 

Pineapple Souffle. — Soak one ounce gelatine in cup cold water 
one hour; then pour juice from one can pineapple, one cup 
sugar, juice of one orange ; put on stove and let come to boiling- 
point, then set off and when cool add minced pineapple; whip 
one pint cream and fold into mixture ; j)Our into a mold and set 
in ice box. When ready to serve turn out and surround with 
grated pineapple. Use cherries on top. 

Orange Cups. — An orange for each person, cut off the top, 
lay aside to use again; scoop out all the pulp, and take equal 
parts grated pineapple, grape fruit, malaga grapes (seeded and 
cut) ; sweeten to taste and pour over all a little sherry wine 
or maraschino. Refill oranges, put on top of each and keep on 
ice until ready to serve. Place on very small plates and gar- 
nish with a wreath of smilax. A first course for breakfast. — 
Mrs. Reese Lillard. 

Orange Baskets. — Select pretty oranges, cut them in basket 
shapes, leaving the handle and tie each with narrow ribbon; 
fill them with mixed orange, pineapple and malaga grapes; 
sweeten to taste and add a teaspoon sherry to each basket. 
Serve on a fancy plate ; garnish with smilax, with a small spoon 
on each plate. 

Orange Jelly. — Take as many oranges as people; cut off tops 
of oranges and remove all pulp. Take half box of gelatine 
soaked in half a cupful of cold water; one cup of boiling water; 
the juice of one lemon; one cup of sugar; two cups of orange 
juice. Put the water and sugar over the fire; when sugar is 
dissolved add the gelatine, remove and add the lemon and 
orange ; strain the whole and put in orange skins. 

Boiled Custard. — Put on one pint of milk to boil, add pinch 
of salt, tiny lump butter ; beat the yolks of four eggs very light 
with one cup sugar ; dissolve one tablespoon cornstarch or flour 
in a little cold milk. When milk comes to boiling point add 



HOW WE COOK IN TENNESSEE. 



241 



TRY 

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cornstarch. After the cornstarch cooks stir some of the hot 
milk into the eggs and sugar. Put back in double boiler and 
cook until thick; add the whites beaten stiff, or pour over 
whites. Good without whites and nice way to use the yolks 0 
Serve with cake. Good with any kind of fruit in it. 

Boiled Custard.— One quart milk, seven eggs, one cup sugar; 
beat eggs and sugar, reserving four whites for meringue ; pour 
the scalding milk upon the eggs and sugar, and return it to the 
fire, stirring constantly till it thickens; flavor with lemon. 
Beat the four whites to a stiff froth, adding enough fruit jelly 
to color, which will sweeten it also. Serve in glasses with 
meringue on top. 

Boiled Custard— One quart milk, five eggs, five tablespoons 
sugar ; put the milk and sugar on to boil ; pour the boiling milk 
on to the well beaten yolks and if not thick enough return to 
the fire, stirring constantly. Strain and set aside to cool and 
flavor. Just before serving, whip the whites to a stiff froth 
and add any kind of fruit jelly to color it; this will also 
sweeten it. For half gallon of custard use seven yolks and 
three whites, reserving four whites to froth for the top. Makes 
a pretty dessert. Have ready small squares of bread toasted, 
place them in the bowl and pour custard on just before 
serving. 

Almond Custard.— Take one quart boiled custard, add to it 
half teacup of powdered almonds and a tablespoon of minced 



242 



HOW WE COOK IN TENNESSEE. 



citron - set on ice and serve with whipped cream. — Mrs. Reese 
Lillard. 

Caramel Custard (frozen). — Make a rich custard, allowing 
one cup brown sugar to each quart. Stew the sugar till it 
burns a little. Then mix it with the custard while hot. Boil 
two sticks of cinnamon in the custard. 

Caramel Custard. — One quart of milk in double boiler ; brown 
half cup sugar in saucepan, then pour half cup boiling water 
over it, after it browns. Let it boil up nicely and brown. 
Beat yolks three eggs; add half cup sugar, one tablespoon 
flour, and beaten whites. Pour caramel syrup into this, and 
when milk is scalding hot, gradually add this to milk, stirring 
until it thickens. Do not flavor; when perfectly cold serve in 
custard glasses with whipped cream on top. — Mrs. Reese Lil- 
lard. 

Pineapple Jelly. — Soak one box gelatine in half pint cold 
water, set on top of stove in double boiler to dissolve; when 
gelatine is cold and beginning to set, beat into it pineapple 
juice and pineapple, and place on ice to harden. Be sure you 
follow the above, for if you mix pineapple and its syrup with 
the gelatine when you first make it, the acid in it will digest 
the gelatine so it will not harden. 

Lemon Jelly. — Soak one box Knox's gelatine in one pint cold 
water, two minutes; add two pints boiling water, one and one- 
half cups sugar, and stir until dissolved; add juice of three 
lemons, strain through jelly bag into molds. 

Wine Jelly. — Soak one box Knox's gelatine in half pint cold 
water, two minutes ; add one quart boiling water, one and one- 
half cups sugar, and stir until dissolved ; add half pint wine and 
juice of two lemons; strain and pour into mold. 

Fancy Jelly. — Make lemon or wine jelly ; after dissolving the 
white gelatine take from it as much as you wish to color and 
dissolve the pink color with this in proportion to the color 
wanted ; pour this in mold first and let harden, then balance of 



HOAV WE COOK IN TENNESSEE. 



243 



white ; or you can lay in alternate layers by letting each layer 
harden before pouring in the next; or you can make jelly 
colored and cut into cubes for garnishing dishes. A little pa- 
tience with the first box and you will make handsome jellies. 

Orange Jelly. — Soak one-half box Knox's gelatine in half cup 
cold water, until soft; add one cup boiling water, juice of one 
lemon, one cup sugar, and one pint orange juice ; stir until 
sugar is dissolved, and strain. 

To Make Jelly From Feet.— Boil four calf's feet, that have 
been nicely cleaned and the hoofs taken off ; when the feet are 
boiled to pieces, strain the liquor through a colander, and when 
cold take all the grease off and put the jelly in a kettle, leaving 
the dregs which will be at the bottom. There should be from 
four feet, about two quarts of jelly; pour into it one quart of 
white wine, the juice of six fresh lemons strained from the 
seeds, one pound and a half of powdered loaf sugar, a little 
pounded cinnamon and mace, and the rind thinly pared from 
two of the lemons; wash eight eggs very clean, whip up the 
whites to a froth, crush the shells and put with them, mix it 
with the jelly, set it on the fire, stir it occasionally till the jelly 
is melted, but do not touch it afterwards. When it has boiled 
till it looks quite clear on one side, and the dross accumulates 
on the other, take off carefully the thickest part of the dross, 
and pour the jelly in the bag; put what runs through, until it 
comes quite transparent — then set a pitcher under the bag, and 
put a cover all over to keep out the dust ; the jelly looks much 
prettier when it is broken up to fill the glasses. The bag should 
be made of cotton or linen, and be suspended in a frame made 
for the purpose. The feet of hogs make the palest colored jelly, 
those of sheep are a beautiful amber color when prepared. — 
Mrs. H. R. Lancaster. 

Whipped Cream Dessert. — For a simple dessert which may 
be arranged in a large dish, or in individual dishes or cups, 
take stale sponge cake or lady fingers (stale ones), place in 



244 



HOW WE COOK IN TENNESSEE. 



the bottom of a dish and moisten with sherry. Then put on a 
spoonful of strawberry or raspberry jam; on this heap the 
whipped cream, flavored just a little with vanilla or almond. 
Set on ice to chill. 

Syllabub. — Two pints cream whipped ; whites five eggs beaten 
stiff; add one cup sugar to them and mix with cream; pour 
half pint wine into it. Serve in small custard glasses. 

Cranberry Marmalade. — One and one-half pints of cranber- 
ries, half pound of English walnuts, one pound of sugar. Boil 
together until very thick and pour in a mold. When cold 
slice down in thin slices and serve. 

Pineapple Foam. — Beat whites of two eggs very light ; whip 
one large cupful of cream; add the whites; stir in two table- 
spoonfuls of powdered sugar, and last stir slightly in a can of 
grated pineapple. Chill and serve in glass cups. 

The Magic Nest. — The rinds of two oranges cut in small 
strips like matches. These are then dipped into a thick sirup 
made of white sugar; these are then laid in a dish to harden. 
Then make a bowl of blanc mange (made after the recipe to be 
found in any good cook book) ; this is then poured in the shells 
of six eggs, which were only chipped at one end when the con- 
tents were used. They are then set on ice to harden. When 
ready for use the shells are broken off. Put on a dish and 
build a nest of the candied orange peel, and into the nest put 
the eggs of blanc mange. The effect will be found most at- 
tractive. — Mrs. S. A. Howard. 

Heavenly Hash. — Take as many oranges as covers for the 
table; cut off the tops carefully and scoop out the meat. To 
one quart of orange (clipped carefully) the same quantity each 
of nice figs, dates, raisins and citron (all clipped carefully), 
and the strained juice of one or two lemons. It must have a 
little acid taste. Then sprinkle a little sugar to taste. Then 
pour one pint sherry over it, to taste. Put in a china bowl and 
cover closely to stand over night. Fill the orange cups care- 



HOW WE COOK IN TENNESSEE. 



245 



Jackson Produce Go. Buys Old Feather Beds. 



fully and cover with a very stiff icing. Keep the orange cups 
in a cool place. — Mrs. Emma Buford. 

Stuffed Bananas. — Cut half an inch from both ends of ba- 
nana; remove one section of the skin and take out the fruit, 
using only a part of it. Cut in thin slices and mix with it 
grated pineapple, orange pulp, malaga grapes (cut and seeded) 
and brandy cherries in equal parts. Sprinkle powdered sugar 
over all; a little maraschina and sherry wine; refill the cases 
and cover with whipped cream. This is a course for a 
luncheon. 

Ambrosia. — Eight or twelve oranges peeled and sliced, one 
cocoanut, one pineapple sliced; alternate layers of each, with 
sugar sprinkled on ; have the top of cocoanut. 

Orange Butter. — Juice three large oranges, grated rind one 
orange, one cupful sugar, yolks of four eggs, whites two eggs, 
two tablespoonfuls butter. Beat the eggs, yolks and whites to- 
gether, until thick; then put all the ingredients into a double 
boiler and cook, stirring constantly until as thick as honey. 
Turn out and use when cold. This will keep for several weeks 
in a cool place. — Tested by Mrs. F. R. Bray. 

Maple Souffle.— Melt three tablespoonfuls of butter, add three 
level tablespoonfuls of flour and when frothy, also, gradually, 
one cup of thin maple syrup. When the mixture boils remove 
from the fire and slowly pour over the well-beaten yolks of 
four eggs, and bake in a moderate oven thirty minutes or until 
well puffed up and firm to. the touch. 

Maple and Macaroon Souffle.— Pound one and one-half cup- 
fuls of macaroons ; measure after pounding. Add one cupful of 
scalding cream ; when cool stir in one cupful of maple syrup, a 
few grains of salt and the yolks of four eggs, well beaten; 
mix thoroughly, then fold in the whites of the eggs beaten until 



246 



HOW WE COOK IN TENNESSEE. 



dry. Pour into small molds buttered and sugared, having the 
molds about three-quarters full. Bake in a pan of hot water 
and serve immediately. 

Maple Tapioca. — Mix together four tablespoonfuls of quick- 
cooking tapioca and three tablespoonfuls of Indian meal and 
sprinkle into a quart of scalded milk. Stir and cook until the 
tapioca becomes transparent. Add a cupful and a half of maple 
syrup, two tablespoonfuls of butter and half a teaspoonful of 
salt and turn into a buttered pudding-dish. Pour over the top 
a cupful of thin cream, set into the oven without stirring and 
bake about an hour. Serve with grated maple sugar. 



J. A. Thompson & Co. 



Sole Agents for 




115 East La Fayette Street, 
Tel. No. 30. 



HOW WE COOK IN TENNESSEE. 



247 



BEVERAGES. 

Here's to a temperance supper, 

With water and lemonade, 
And nice black coffee to end with, 

And this is how it is made. 

When one buys good coffee properly browned and ground, 
and then the infusion is not satisfactory, in nine out of ten 
cases the coffee has been boiled too long, or the water has not 
been freshly boiled when poured over the coffee, or the water 
may have been lukewarm. It is better to start with perfectly 
cold water than with water not boiling-hot. If coffee is made in 
the old-fashioned tin, by courtesy called a "coffee-pot," it 
should be mixed first with cold water, then covered with boiling 
water and brought slowly to the boiling point. As soon as it 
actually boils stand it aside for a moment to settle, and drain 
it off into another pot. A five minutes' rest on the grounds 
will ruin the best decoction ever made. If coffee is made after 
the French fashion, by percolation, the water must be freshly 
boiled, the coffee finely ground, and it must be used as soon 
as made. — Mrs. Rorer. 

Coffee for 100. — Take five pounds roasted coffee, grind and 
mix with six eggs; make small muslin sacks, and in each place 
one pint of coffee, leaving room for it to swell ; put five gallons 
boiling water in coffee urn, having a faucet at the bottom. Put 
in part of the sacks and boil two hours. Five or ten minutes 
before serving raise the lid and add one or two more sacks, 
and if you continue serving several times, add fresh sacks at 
regular intervals, taking out the first sacks put in, and filling 
up with boiling water. To make for twenty persons use one 



248 



HOW WE COOK IN TENNESSEE. 



and one-half pints ground coffee and one gallon water. — Buck- 
eye Cook Book. 

Coffee for 75 People. — In making the coffee for seventy-five 
guests, twelve quarts will be required. Allow three pints of 
ground coffee, and the whites and shells of three eggs. Place 
this mixture together in the coffee pot, stir well together, and 
add three quarts of cold water. Bring gradually to a boil, 
then add nine quarts of boiling water, and set aside to ripen 
and settle. 

Coffee. — Scald the pot. Put in one teacup ground coffee, 
add one quart of boiling water. Boil ten or fifteen minutes. 
Before taking from the fire add a dash of cold water to settle 
it. Set where it will keep hot, but not boil till it is served. 
Allow a tablespoon of ground coffee to each person and one 
extra spoonful, in measuring out coffee. 

Drip Coffee. — Have coffee ground very fine. Use one table- 
spoon to each cup. Mocho and Java mixed is regarded the 
best brand, one giving strength — the other fine flavor. Freshly 
boiled water is essential to good coffee. Pour coffee and water 
through dripper (with cheese cloth over dripper) three differ- 
ent times, letting stand a short while between times of pouring. 
Serve with good cream. 

Tea. — To each cup of tea use one small teaspoonful of tea. 
Pour over this one cup of fresh boiling water. Let stand well 
covered five minutes. Serve with sugar and cream. 

Iced Tea. — Make tea for ice tea just before serving, as it 
becomes poison to the system if allowed to boil or stand long. 
One cup of fresh boiling water poured on tablespoonful of tea. 
Let stand well covered for five minutes, then strain and pour 
on ice. Serve with lemon. — Miss Gilchrist, Teacher Domestic 
Science, Knoxville, Tenn. 

Cocoa. — Take one heaping teaspoon each of sugar and cocoa 
in each cup. Put on stove equal parts of water and sweet 



HOW WE COOK IN TENNESSEE. 



249 



milk. Let come to a boil and pour slowly into cup, stirring 
until dissolved. 

Chocolate. — Dissolve six tablespoons grated chocolate in one 
quart boiling water; boil fifteen minutes, and add one quart 
sweet milk. Serve hot. Sweeten to taste. — J. M. S. 

Chocolate. — Scrape fine one square Baker's chocolate; add 
two tablespoons sugar and put in a saucepan with a tablespoon 
hot water. Stir over a hot fire for a few minutes, or until it is 
perfectly smooth and glossy. Then stir it all into a quart of 
boiling milk, or half milk and half water. If it is wanted 
richer, take twice as much sugar, chocolate and water. Excel- 
lent. — Mrs. Alice H. Smith. 

Pinapple Lemonade. — Pare and grate a ripe pineapple. Pour 
over this the juice of fivedemons. Make a syrup of one pint of 
granulated sugar and one pint of water boiled together ten 
minutes. Mix and add one quart of water and strain through 
cheesecloth. This will keep for months if put in a cool place. 
When serving, pour over crushed ice, and put a maraschino 
cherry in each glass. — Miss Katherine Bray. 

Cream Lemonade. — The grated rind of one lemon and the 
juice of two. Strain and add two cups of granulated sugar. 
After the sugar is thoroughly dissolved, add a small wine- 
glassful of white wine. Stir into this mixture, slowly, one 
quart of boiling milk. Strain through a fine wire sieve. Let 
cool, and place on ice until thoroughly chilled. — Miss Kather- 
ine Bray. 

Egg Lemonade. — To one whole egg add one tablespoonful of 
cold water. Beat thoroughly. Add the juice of half a lemon 
and one or two teaspoonfuls of sugar. Stir well, pour into a 
glass, and fill up the glass with more water if necessary. This 
is most nourishing. — Miss Katherine Bray. 

Apollinaris Lemonade. — Put one cup sugar, half pint water 
in saucepan over the fire, and when sugar is dissolved, add 
grated rind of one lemon. Let the mixture come to a boil, 



250 



HOW WE COOK IN TENNESSEE. 



cool and strain and add jnice three lemons. When ready to 
serve add one pint cold Apollinaris water. Put a block of ice 
to the lemon syrup and just before serving add the Apollinaris. 
It is delightful. — Mrs. John Gary. 

Claret Sangaree. — Two dozen oranges, two dozen lemons; 
grate the rind of half dozen oranges and lemons on one and one- 
half pounds sugar; let stand two hours, then squeeze the juice 
of the oranges and lemons on the sugar, add one quart water 
and strain, then add one quart claret. Before using add three 
or four pounds of ice and let it melt, instead of adding water; 
add more sugar if not sweet enough; add ice about two hours 
before serving. — Mrs. W. R. Theus. 

Roumanian Punch. — Juice of two dozen oranges, one dozen 
lemons, juice of two cans sliced pineapple, one bottle of mara- 
schino cherries, or a bottle of strawberry acid; add one gallon 
water to half the quantity, sweeten to taste, put a lump of ice 
m bucket, and just before serving add six bottles of seltzer 
water. When the punch bowl is to be replenished use the re- 
maining juice and seltzer water. — Mrs. J. A. Crook. 

A Maraschino Punch. — Boil together one quart of water and 
one pound of granulated sugar for five minutes. Add the 
grated rinds of two lemons and four oranges to the syrup. 
Boil five minutes longer, and then strain through a cloth. Add 
the strained juice of the lemons and oranges, one quart of cold 
water, two sliced Tangerine oranges, one sliced banana, one 
quarter of a pineapple sliced fine, and twenty or thirty Malaga 
grapes, cut in two and seeded, and a one quart bottle of Mara- 
schino cherries and their liquor. Pour this mixture over a 
block of ice in the punch bowl, and serve as soon as thoroughly 
chilled. — Miss Katherine Bray. 

Sherry Punch. — Half gallon water, two cups sugar, rind of 
three lemons boiled together. When cool add juice of six 
lemons, half pint sherry wine and quarter pound of crystalized 
cherries. Freeze. 



HOW WE COOK IN TENNESSEE. 



251 



GO TO THE 

Jackson Paint & Wall Paper 

COMPANY (Inc.) 

For Paints, Oils, Glass 
and Wall Paper. 

123 E. College. 



GO TO 

W. J. LANIER 

FOR 

Staple and Fancy Groceries 

Feed Stuff and Produce 

109 Poplar St. 



Pineapple Punch. — Cook one cupful of grated pineapple with 
one pint of water fifteen minutes; strain through cheesecloth, 
and add a syrup made by boiling one pint of sugar with one 
pint of water ten minutes. Add half a cupful of freshly made 
tea, the juice of three oranges and three lemons, and one cup 
of grape juice to impart a pale violet color to the beverage. 
Pour this mixture into a punch bowl over a large lump of ice. 
In serving, put a couple of fresh violets in each cup. — Miss 
Katherine Bray. 

Tea Punch. — Make a strong infusion of tea, pouring a quart 
of boiling water over a tablespoonful of Ceylon or English 
breakfast tea, and letting it stand until cold. Strain and add 
to the following mixture: The juice of three lemons and the 
juice of three oranges, the pulp and juice of a shredded pine- 
apple and one pint of sugar. When the sugar is entirely dis- 
solved, add one quart of Apollinaris and one box of fresh 
strawberries or raspberries, used whole. Pour over a block of 
ice in the punch bowl. Serve. — Miss Katherine Bray. 

Fruit Punch. — One quart each shaddock, strawberry, pine- 
apple, orange juices; one pint lemon juice; sugar to suit; 
shaved ice in glasses ; then half fill with juices ; fill with mineral 
water; ice cream and strawberry on top; compote of fancy 
cakes. 

Mint Punch. — Put into punch bowl one cup of granulated 
sugar; add juice of six lemons, and stir until the sugar melts. 



252 



HOW WE COOK IN TENNESSEE. 



Put in three peeled lemons, sliced very thin, and leave in the 
ice until ready to use it. Add, then, one dozen sprays of green 
mint and a quart, at least, of pounded ice. Stir well for a 
minute and pour from a height into it two or three bottles of 
imported ginger ale. — Miss Katherine Bray. 

Tea Punch. — For a large crowd. Two gallons of tea and the 
juice of one dozen lemons; sweeten to taste, and add spray of 
fresh mint. Serve ice cold from a punch bowl. — Mrs. Dabney. 

Cranberry Frappe. — Boil two quarts of cranberries in two 
pints of water ten minutes, strain through a coarse cheese cloth, 
add two pints of sugar (one and one-half would be enough) 
and stir and boil until the sugar is dissolved, when cold add the 
strained juice of ten lemons; freeze to a mush and pack as 
usual ; serve in sherbet cups with, or just after, roast turkey. — 
Mrs. J. M. Parker. 

Cranberry Frappe. — Add one teacupful of boiling water to 
one quart of cranberries. Boil until soft, pass through a fruit- 
strainer, return to the fire, and add sufficient sugar to sweeten. 
Cook until reduced more than half, then set aside to cool. Be- 
fore freezing add the juice of one large lemon, also a syrup 
made of one quart of boiling water and two cupfuls of granu- 
lated sugar cooked until rich and syrupy. Stir all together, 
and freeze rather stiff. Serve in frappe cups with the roast 
turkey. 

Strawberry Frappe. — One quart ripe mashed strawberries, 
three cups sugar, juice four lemons, three pints water ; let ber- 
ries with sugar stand one hour ; mix all, pour into freezer and 
partially freeze. 

Frappe. — For a very large crowd. Two dozen lemons, three 
dozen oranges, three cans sliced pineapple, and six quart bot- 
tles of Apolinaris water. Make a very sweet lemonade, chop 
oranges and pinapple, and pour lemonade over it; let it stand 
until ready for use, then pour Apollinaris water in, using a large 
lump of ice. Flavor with sherry. — Mrs. Bailey Cantrell. 



HOW WE COOK IN TENNESSEE. 



253 



Fruit Juices. — To every pint of juice made from berries add 
one-half pint of water and from one-quarter to one-half pound 
sugar; let it come to a good boil and seal air-tight in bottles. 
This makes a delicious summer drink. 

Grape Juice (Unfermented). — Stem six quarts of grapes and 
put over fire with one quart of water; bring slowly to a boil 
and strain. Return the juice to the fire ; bring again to a boil ; 
bottle and seal while scalding hot. 

Grape Juice. — To one basket grapes pour one and one-half 
quarts of water over fruit after it is mashed. Let this cook 
till all the juice can be strained. To one gallon juice add one 
pint sugar. Put on fire and let come to a boil. Seal while hot. 
Nice as a cold or hot drink. Hot grape juice with cinnamon 
and lemon is a nice first course. — Mrs. W. H. Wilson. 

Grape Juice. — Have the very best grapes; wash well, after 
stripping from the stems, rejecting imperfect fruit. Put in a 
porcelain kettle with one pint water to every three quarts 
grapes; heat to boiling and cook fifteen minutes or longer, 
skimming as needed. Turn off the juice and filter through 
jelly bag, putting seeds and skins in separate bag to drain, as 
the juice from them will be less clear. Heat again to boiling 
add one cup of hot sugar to each quart juice and seal in bottles. 
The juice from skins and seeds should be canned separately. — 
Battle Creek. 

Fruit Juice. — Wash four pounds berries, pour over them one 
quart cold water in which has been dissolved two ounces citric 
acid. Let stand twenty-four hours in a bowl. Strain through 
a thin bag and to every pint of juice add one pound sugar. 
Boil five minutes in porcelain kettle; then bottle. — Mrs. Hart- 
mus. 

Fruit Acid.— Twelve pounds of fruit in a pan; cover it with 
two quarts water, having previously acidulated the water with 
five ounces tartaric acid. Let stand forty-eight hours; then 
strain or let drip in a bag, taking care not to bruise the fruit. 



254 



HOW WE COOK IN TENNESSEE. 



To each pint of juice add one and one-half pounds sugar; stir 
until dissolved and leave a few days. Bottle and cork tightly. 
Use two tablespoons to a glass of water. — Mrs. J. H. Freeman. 

Raspberry Vinegar. — Cover any quantity of raspberries with 
vinegar, and let them stand over night; squeeze them through 
cheese cloth; add one pint of sugar to one pint of juice and 
boil well; skim clean and bottle. 

Raspberry Vinegar (fine). — Two quarts red berries in a jar 
with one quart vinegar; stand twenty-four hours and drain; 
two quarts fresh berries in same vinegar, stand twenty-four 
hours and drain. To each pint juice add one pound sugar. 
Boil fifteen minutes; skim and bottle when cold. Use half 
glass vinegar in half glass water. 

Cherry Bounce. — Take Morilla cherries; put them into a jar 
and cover with a good whiskey, and let stand three weeks ; then 
drain off all the liquor; thoroughly mash the cherries, but do 
not crush the stones; strain this through a bag and add it to 
the liquor. To every gallon of this add syrup made of two 
pounds sugar and half pint water ; bottle and seal. 

Apple Wine. — To one gallon good sweet cider, stir in four 
pounds light brown sugar, and let stand forty-eight hours; 
then treat as any other wine. A handful of raisins will im- 
prove the flavor. 

Grape Wine. — Mash grapes, let stand twenty-four hours, 
then strain, and to every two measures add one of sugar. Beat 
white of one egg, add and stir in well. Take the foam off for 
nine mornings, strain and bottle. Tie cloth over top till all 
fermentation is over; then cork. — Mrs. A. H. Ellington. 

Blackberry Wine. — Wash berries, bruise them; to each gal- 
lon add one quart boiling water; let stand twelve hours; 
squeeze out the juice; add two pounds light brown sugar to 
each gallon. When it ceases to ferment seal in jars and bottles. 
— Mrs. Sam Lancaster. 



HOW WE COOK IN TENNESSEE. 



255 



The Success of Your Dinner 

Depends largely upon the 
kind of Coffee you serve. 
Don't spoil a good meal 
with poor Coffee. Serve 

Maxwell House Blend 

You get all the original 
strength, flavor and aroma 
as it comes fresh from the 
roasters in every sealed can 

1 ASK YOUR GROCER FOR IT 1 

CREEK-NEAL COFFEE GO,, Nashville, Tenn,, and Houston, Tex, 



Sweet Blackberry Wine, for Medicinal Purposes. — One quart 
boiling water to a gallon of mashed blackberries, three pounds 
sugar to each gallon of strained juice (one pound added each 
day for three days). Let stand until sugar is thoroughly dis- 
solved. Bottle and cork tightly. 

Blackberry Cordial. — No. 1.— Boil the blackberries in a little 
water about fifteen minutes; then strain them. To one quart 
of juice put three-fourths of a pound of sugar; season with 
cloves, cinnamon, and allspice, and boil three-quarters of an 
hour. To three quarts of the juice put in one quart of brandy. 

Blackberry Cordial.— No. 2— To -each quart of blackberry 
juice add one pound of white sugar, half an ounce of cinna- 
mon, one-fourth an ounce of mace, two tablespoonfuls of 
cloves. Boil this mixture twenty minutes; strain, and when 
cold put to each quart a pint of French brandy. 



256 



HOW WE COOK IN TENNESSEE. 



PRESERVES AND JELLIES. 

" Sweets to the sweet." 

Preserves and Jellies. — In making preserves, procure firm, 
ripe fruit, as it is desirable to have the natural flavor of the 
fruit, which can not be obtained from hard, unripe fruit. 

Sun Preserved Strawberries. — Hull and wash four pounds of 
strawberries, and pour over them .the same weight in sugar. 
Let them stand in the cellar over night. In the morning cover 
the receptacle with glass, and set in the hot sunshine, taking 
it in at night. Repeat this for four days, then put the berries 
in jelly glasses or glass jars, and pour paraffin over the top or 
close with tight covers. Other fruits may be preserved in the 
same way. — H. A. L., Tombstone, Ariz. 

Sunshine Preserves. — Select a bright, sunny day for making 
these preserves. Begin early in the morning. Select whole, 
perfect strawberries (or any other small fruit) not too ripe; 
pick and wash carefully. Put on stove one pint of sugar and 
enough water to dissolve. Stir well and then let boil until it 
is almost ready to "hair" or thread. Drop carefully in your 
berries. Let cook for twenty-five or thirty minutes. Pour in 
flat dish; set in hot sun all day. Take in just before sundown 
and put in pint jars and seal. Never make more than a pint 
in one vessel ; but you can have as much on stove at once as you 
like. 

Brandied Peaches. — Half pound sugar to one pound fruit 
put in sugar with little water. When it comes to a boil drop in 
fruit. Let them scald well, then take out and to every gallon 
of syrup add one of brandy. Put peaches in a jar, pour 



HOW WE COOK IN TENNESSEE. 



257 



brandy over them. Next morning mix the syrup and brandy; 
pour over peaches, putting in each peach two or three cloves. 
—Mrs. J. L. Webster. 

Brandy Peaches. — Use ripe, white plum peaches, peel them, 
put in a stone jar a layer of peaches, then a layer of sugar, and 
so on till the jar is full. Put a saucer on to weight them down, 
and tie the jar up tight, and set away for several months. The 
air must be excluded. — Mrs. S. W. Tucker. 

Cherry Preserves— Seed cherries carefully ; weigh them, and 
to every pound add a full pound of sugar, putting in vessel a 
layer of sugar and a layer of cherries, alternately. Let stand 
over night; pour into kettle and boil gently till fruit is thor- 
oughly tender and syrup thick. 

Damson Preserves. — Scald the damsons till the seeds can be 
popped out easily; then allow a pound of sugar to each pound 
of fruit, and cook till they look glossy. 

Damson Preserves. — Wash and seed the damsons; allow to 
every pound of fruit one pound sugar, and to every four 
pounds fruit, one pint water ; start the damsons and water, and 
let them boil one-half hour before putting in the sugar. Cook 
till moderately thick. 

Orange Marmalade. — One dozen oranges cut in thin slices, 
rejecting the pips; put into an earthen jar with ten pints of 
cold water, and let stand twenty-four hours. Then boil stead- 
ily for two hours; add twelve pounds loaf sugar, and boil 
three-quarters of an hour longer; cut three or four lemons in 
thin slices and put in just before removing kettle from the fire. 
Stir while cooling, as it helps to mix well. Tart oranges are 
best.— Mrs. J. E. Ryley. 

Peach Chips. — Take ripe peaches; peel, and cut from the 
seed. Make a thin syrup ; boil the peaches in this until they 
look clear ; then lay them on a sieve to drain ; roll in dry brown 
sugar, and expose to the sun in dishes; change to dry dishes, 
and dip in sugar again until entirely dried and crystallized. 



258 



HOW WE COOK IN TENNESSEE. 



The syrup may be kept and used for more peaches. — Mrs. H. R. 
Lancaster. 

Quince Preserves. — Pare, core, quarter and weigh fruit ; al- 
low equal quantity of sugar. Take paring and cores, put in 
kettle with water to cover them, boil half hour. Strain through 
a sieve, return to kettle and boil quinces till they are tender; 
lift out as they are done with a drainer, and lay on a dish. 
If the liquid seems scarce add more water. Put the sugar in 
and boil ten minutes before putting in quinces. Let them boil 
till they change color, say an hour and a quarter, but do not 
stir them. Have two fresh lemons cut in thin slices, and when 
done put a few pieces in each jar. Quinces may be steamed 
till tender if desired. 

Quince Marmalade. — Wash and quarter the quinces, taking 
out the cores, but do not pare; put them in a kettle with suf- 
ficient water to stew them in; boil until soft; run through a 
sieve, and to each pound of this pulp put a pound of sugar. Re- 
turn to the kettle, cook slowly, and stir constantly until done. 

Watermelon Preserves. — To a bucket of cold water add two 
handfuls of lime. Cut your rinds, either watermelon or canta- 
loupe; let it remain in the lime-water tw'enty-four hours, turn- 
ing it often from the bottom. Take out of the lime-water, and 
soak in clear water to remove the lime, changing the water fre- 
quently. Scald in strong alum-water, with grape or butter 
bean leaves, keeping the vessel well covered that the rind may 
have a good green color. Let them boil in this about ten 
minutes; then drop the rind in cold water; boil in a strong 
ginger-tea, making enough to cover the rind well, and long 
enough to impart a flavor of ginger to the rind. Make a sirup, 
using two pounds of white sugar to one pound of rind, and 
water sufficient to boil the rind until perfectly transparent. Do 
not put in the fruit until the sirup boils; then cook slowly. 
The rind should be weighed as soon as cut. Sliced lemon is a 
great improvement ; when not at hand, the oil of lemon may be 



HOW WE COOK IN TENNESSEE. 



259 



TJhe most attractive stock of fine yoocts ever shown 
in Jackson is now on display in 

Robe's jewelry Store 

and jfnnexj 

"Jo6e J s Corner , " Jackson, Uenn. 

used, but not until the preserves have been taken from the fire 
— while hot. 

Citron. — Soak rind in salt water ten days; wash to freshen, 
and weigh it. Boil till tender. Allow one and one-half pounds 
of sugar to one of rind. Make a syrup and when boiling put 
in the rind; boil six hours. Season with cloves and lemon. — • 
Mrs. John Gary. 

Pear Preserves. — Select ripe, but firm fruit, those known as 
"eating" pears. Pare and core fruit, cutting large pears into 
halves or fourths, leaving small fruit whole— with the stem on 
— after it has been scraped. Weigh fruit and use a little more 
than three-quarters pound of sugar to one pound of fruit. Put 
sugar in porcelain kettle with enough water to make sufficient 
syrup. Stir frequently until sugar is dissolved. Let syrup boil 
ten or fifteen minutes, then add fruit — cooking separately the 
whole, halves and quarters. Let cook slowly twenty minutes. 
Take up carefully and place in a stone jar, tying cloth over it. 
Put in a cool place over night ; then drain off syrup into kettle 
and let boil ten minutes ; put in fruit and cook slowly for twenty 
minutes. Return to stone jar and again leave over night. Next 
day put on syrup as before and let boil a few minutes; then 
add fruit and boil slowly to prevent coming to pieces. Cook 
until clear, and tender enough to pierce with a straw. Put in 
glass jars and seal. If hard, half-ripe fruit known as "pre- 
serving pears" is used, the fruit must first be parboiled awhile 



260 



HOW WE COOK IN TENNESSEE. 



in clear water before placing in boiling syrnp. Light, clear, 
tender preserves result from this process. — Mrs. J. L. Nelson. 

Pear Preserves. — Peel and quarter, weigh, add a little water, 
cover close and steam till tender; allow three-quarters pound 
sugar to one pound fruit; cook till syrup thickens, but not too 
long. — Mrs. R. D. Rodgers. 

Fig Preserves. — Drop them in a weak salaratus-water, and let 
remain for fifteen minutes ; wip them dry, and to a pound of 
figs allow three-quarters of a pound of sugar. When the sirup 
has well boiled, put in the figs, and boil them until they look 
clear; take out the fruit, and sun it for two hours; then return 
to the sirup, and boil a little while before taking off. The}^ may 
be flavored with either ginger, mace, cinnamon, or lemon. If 
lemons are used, do not put them in the boiling sirup, as that 
will make them hard. Slice them, take out the seeds, and put 
in a vessel with a very little water, and boil until tender ; then 
pour the lemon and the water in which it was boiled into the 
sirup. 

Fig Marmalade. — Use ripe figs ; let stand in soda water for a 
few minutes; wipe dry with a coarse cloth; then put on to boil 
with just enough water to cover them ; boil until soft, mashing 
often. When soft allow three-quarters pound of sugar to one 
of figs. Cook slowly; stir frequently to prevent burning. Fla- 
vor with lemon. 

Strawberry Preserves. — Select large fine berries; allow two 
pounds sugar to one pound fruit. Put berries in kettle ; pom- 
sugar over them. Allow the berries to cook from the bottom 
before stirring the sugar all through them. Let them come to 
a boil, then set aside till they cease to bubble ; put them back, 
and let come to a good boil, then set aside, and the third time 
just let them begin to boil, and put them in heated jars. This 
makes delicious preserves, giving a good deal of syrup; but it 
is a thick syrup and the preserves retain flavor of fruit. — Mrs. 
Reese Lillard. 



HOW WE COOK IN TENNESSEE. 261 



Strawberry Preserves. — Two pounds fruit, two pounds sugar 
in a vessel on the back of the range until sugar dissolves; boil 
fast twenty minutes; let cool and seal. Never make much at a 
time. A very fine recipe. — Mrs. R. D. Rodgers. 

Strawberry Jam. — To each pound of ripe berries allow three- 
quarters pound sugar. Put in kettle and stir gently not to 
break the fruit; cook half hour, and put in jars air-tight. 

Plum Preserves. — Have plums nearly ripe, one pound of 
sugar to one pound fruit. Put plums in a kettle of cold water, 
and let heat gradually until it boils; pour off this water and 
do not use it, as it will impair the flavor of preserves. Make a 
syrup of the sugar and enough water to cook them in; let the 
syrup boil a few minutes and put in the fruit and let boil till 
done. 

Jams and Butters. — Jams and butters may be made from the 
inferior pieces of fruits. Peach butter is better made from 
peaches not pared. Wipe them, remove the stones and put 
them into a porcelain-lined kettle. To each peck add a quart 
of water, cover the kettle and put it on the very back part of 
the stove to cook slowly for one hour. Stir every ten minutes. 
Butters and jams scorch easily and hence require constant at- 
tention. At the end of the hour add five pounds of sugar, re- 
move the lid from the kettle, cook slowly and stir for thirty 
minutes. The mass should be smooth and about the consist- 
ency of mush. Have your jars, lids and rubbers in boiling 
water. Lift a jar, adjust the rubber, fill with jam, screw down 
the lid. Continue thus until all are filled. — Mrs. S. T. Rorer. 

Blackberry Jam. — Weigh the fruit, and mash it well. To 
every pound of berries add a little more than half a pound of 
sugar. Boil slowly until as thick as desired, stirring con- 
stantly. 

Raspberry Jam. — To every pound of red raspberries allow 
one pound of white sugar. Put the raspberries in a large bowl, 
crush them well, and set them aside. To every three pounds 



262 



HOW WE COOK IN TENNESSEE. 



of sugar acid one small cupful of water, let it boil until almost 
ready to turn back to sugar, then stir in the raspberries, and 
boil together for ten minutes. The jam is perfect in color, 
flavor and firmness. 

Grape Jam. — Hull the grapes, boil the pulps till soft, seed 
them by use of colander or thin cloth; then add hulls and 
pound for pound of sugar, cooking until it is the consistency 
of any jam. 

Preserved Peaches. — Reaches for preserving may be ripe, but 
not soft. Pare them, cut in halves and stone them. Allow one 
pound of sugar to one pound of fruit, and to each pound of 
sugar a teacup of water. Stir until it is dissolved; set over a 
moderate fire ; when it is boiling hot put in the peaches. Let 
them boil until clear; take up each piece with a spoon and lay 
on a flat dish to become cold. Let the syrup boil until thick; 
return the peaches to the kettle and as soon as they are boiling 
hot seal in jars. 

Apple Preserves. — Pare and slice your apples; weigh them 
and your sugar, allowing a pound of crushed sugar to a pound 
of fruit. In a stone jar place a layer of apples, then a layer of 
sugar, sprinkling every layer with enough water to moisten the 
sugar; let this stand all night. In the morning, remove the 
apples; put the sirup in a kettle, adding a little more water- 
enough to cook the apples. Clarify the sugar with the whites 
of two eggs; strain it, and return to the kettle; place on the 
fire; when nearly boiling hot, put in the apples; give them a 
good scald, but do not allow them to remain long enough to 
break; remove from the sirup, place them in dishes, and sun 
them until a little tough; return to the sirup, boil a short time, 
and sun again; then return to the sirup, and boil until quite 
clear and the sirup is thick. Flavor with lemons sliced, or with 
ginger. Seal tight. 

Apple Preserves. — Pare, core and weigh the apples ; and to 
every pound of fruit allow one pound sugar and a teacup 



HOW WE COOK IN TENNESSEE. 



263 



UMPHLETT & GRIFFIN 
Furniture, Carpets, Window Shades 

211 Main Street, Jackson, Tenn. 

Both Phones 120. 
Special Attention Given the Undertaking Business. 

water. Make the syrup, and when boiling, drop in the apples 
and boil till they are clear. A few quinces added give a very 
fine flavor. 

Apple Butter. — Reduce four gallons of cider to two by boil- 
ing, then add five pounds of sweet apples. Stir and cook slowly 
until the apples are tender. Then begin to add tart apples that 
have been pared and cored, until you have a perfectly smooth 
and thick mass. Cool slowly, skimming whenever necessary 
and stirring almost constantly until the material will not break. 
Take out three or four tablespoonfuls and stand aside ; it is 
perfect if it does not separate. If it has not been cooked suf- 
ficiently long the cider will leave the mass and form a liquid 
in the saucer. As a rule it will require five pounds of sweet 
apples and a bushel of sour apples to each gallon and a half of 
cider. Sugar and spice may be added. — Mrs. Rorer. 

Jelly. — In selecting fruits it is very essential that you exer- 
cise care to select those not over ripe. Always be careful in 
skimming; to have clear, pretty jelly, after adding the sugar, 
every particle of scum should be taken off as it rises. Boil a 
quart or three pints of syrup at a time, as it jellies much 
quicker, and is consequently, of a brighter color. Let all jellies 
get cold before covering; then cover with melted paraffine. 
The paraffine may be saved when taken off the glasses, washed, 
wiped dry, put in a jar and used again next year. 



264 



HOW WE COOK IN TENNESSEE. 



Apple Jelly. — Take any number of juicy apples, put them in 
a porcelain kettle and boil to rags. Then strain through a 
cloth or sieve. Put one pound sugar to each pint juice and boil 
till it jellies. The color will be prettier in any jelly if made in 
small quantities, say one pint at a time. 

Apple Jelly, No. 2. — This recipe will answer for crabapples, 
quinces, Japanese quinces and ordinary apples. Remove the 
cores and seeds and cut the fruit into strips ; put it into a porce- 
lain-lined kettle, cover with cold water, allowing to each pound 
of fruit a quart of water. Cover the kettle, boil for twenty 
minutes, drain the pulp over night and the next morning meas- 
ure the liquor. Put it into a porcelain-lined kettle, bring to the 
boiling point, boil for fifteen minutes, add half the quantity of 
sugar, stir a moment until the sugar is dissolved, and if you 
have been careful and the fruit is in good condition, jelly will 
be formed instantly. In measuring the liquid before you put it 
over the fire it is well to measure half the quantity of sugar at 
once, so that there can be no mistake. Before turning the jelly 
into tumblers put a teaspoonful into a saucer -and stand it on 
the ice. Take the kettle quickly from the fire or it may become 
thin. When jelly boil too long it is not stiff, or it is sticky or 
ropy, according to the fruit. There can be nothing done to 
remedy either condition; a second cooking always makes it 
worse. — Mrs. Rorer. 

Damson Jelly. — Select ripe damsons (pick off stems) and 
wash them. Put into a kettle with just enough water to pre- 
vent sticking. Let them boil one hour or longer. Strain 
through a bag. Allow one pint juice to one pint sugar; boil 
ten minutes; add sugar and boil till it jellies. 

Plum Jelly. — Have your plums thoroughly ripe ; put them in 
a kettle, with two pints of water to half a bushel, three pints 
to a bushel; let them boil until done, stirring all the time. 
When they have all burst, they are done, and should be poured 
slowly through a sieve. After all the juice has dripped out, 



HOW WE COOK IN TENNESSEE. 



265 



strain it through a piece of flannel. To every pint of juice put 
one pound of loaf-sugar; put it on, and let it boil until it jellies. 
Take the fruit that is left, and place on the fire, allowing a 
pound of sugar to the same of fruit, or a little more weight of 
sugar; cook until done. This will make very nice marmalade. 

Grape Jelly. — Pick and wash your grapes; put them in a 
kettle, and to six pounds of fruit put half a pint of cold water. 
Place the kettle on the fire, and steam until the grapes have 
yielded their juices ; then strain, and to each pint of juice add 
one pound of loaf sugar. Cook fifteen or twenty minutes. 

Grape Jelly, No. 2. — Put only enough water with the fruit to 
start a boil and cook half an hour and drain well through a 
flannel bag — do not squeeze. To each pint of juice add three- 
quarters of a pound of the best granulated sugar, boil about 
twenty minutes, skimming carefully. One-quarter of a pint of 
red currant juice to every pint of grape juice improves the 
flavor. Green grapes make a beautiful light colored jelly. They 
should be used when they are full grown and just beginning to 
turn. 

Grape Jelly. — Gather Catawba grapes just before they are 
ripe. Pick them from the stems, wash, and put in a stone jar. 
Set the jar in a vessel of hot water over a quick fire. When the 
juice comes well out of the grapes take them from the fire, and 
strain. To each pint of juice put one pound of the best loaf 
sugar. Boil twenty minutes. Fox grapes make equally good 
jelly. 

Quince Jelly. — Wash and cut up the quinces, taking out the 
cores; boil in clear water until tender; strain through a flannel 
bag, and to each pint of liquid allow a pound of loaf sugar. 
Boil until done. 

Strawberry Jelly. — To one gallon of strawberries add one 
quart of water; let boil until the juice has cooked out of ber- 



COOK WITH GAS 



266 



HOW WE COOK IN TENNESSEE. 



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of easy terms on 

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FOR 

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ries, then strain, and if berries are acid to each cup of juice 
add half cup sugar, and if not very acid use less sugar. Cook 
until it will jelly, and pour into glasses. Lemon juice or citric 
acid added to juice will make it jelly easily. Delicious. — Mrs. 
J. E. Ryley. 

Cranberry Jelly. — One quart of berries, half pint water, one 
pound sugar. To a quart of berries add half pint water, stir- 
ring frequently ; when soft mash through a sieve ; add sugar 
and let boil up once, as much boiling after the sugar is put in 
will cause the sauce to be dark. 

Apple Jelly. — Wash and cut up apples, leaving the cores; 
put them in a kettle with enough water to cover; boil till tender 
and strain through a flannel bag. If apples are very tart allow 
one pound of sugar to each pint of juice, or half pound if apples 
are sweet. Lemon juice is an addition. Boil twenty minutes 
after sugar is added to juice. It will be lighter if made one 
pint at a time. 

Syrup. — Four pounds of brown sugar, three pints of water, 
small teaspoonful alum (pulverized) ; let come to boil and boil 
three minutes; strain if necessary. — Mrs. C. A. Derryberry. 



HOW WE COOK IN TENNESSEE. 



267 



CANNED FRUITS 
AND VEGETABLES. 

Canned Fruits. — Never use inferior fruits for canning or pre- 
serving. The secret of success is to have your jars brimful and 
perfectly air-tight. Roll your jars in hot water, and set them in 
a pan of hot water, convenient to the boiling fruit ; heat the 
tops. After filling the hot jars with the hot fruit, screw the 
tops on, and for a day or two occasionally examine and screw 
them on tighter as the fruit shrinks, and the glass contracts. 
Replace old rubbers with new ones every year. Black rubbers 
are the best. It is very important to take a silver knife and 
run down in the jar, at the sides, to expel the air bubbles, just 
before sealing. 

Syrups. — Proportions of sugar and water required in the 
syrups of the different fruits : Pineapple, one pound sugar, one 
pint water. Peaches, half pound sugar, one pint water. 
Quinces, half pound sugar, one pint water. Pears, half pound 
sugar, one pint water. Blueberries, half pound sugar, one pint 
water. Sour plums, three-quarters pound sugar, one pint water. 
Sweet plums, half pound sugar, one pint water. Cherries, half 
pound sugar, one pint water. Red raspberries, half pound 
sugar, one pint water. Blackberries, half pound sugar, one pint 
water. Strawberries, one pound sugar, one pint water. These 
quantities give you well-sweetened fruit with a rich syrup. 

Canned Cherries. — Stem them, wash, and seed them, allow 
half pound of sugar to each pound of fruit. They make their 
own juice. Boil a few minutes and can, observing the same 
rules as in canning other fruit. It will be found convenient to 



268 



HOW AVE COOK IN TENNESSEE. 



pour the boiling fruit into a pitcher and then into the jar, as it 
can be done more rapidly. — Mrs. H. R. Lancaster. 

Canned Peaches. — Select large, ripe peaches (not soft) ; pare 
and halve them; throw them in cold water until ready to can 
them. To each pound of fruit allow half pound sugar, and just 
enough water to prevent scorching. Let them come to a boil 
and boil about five minutes; put them into the jars (having 
heated them by pouring some very hot water in them, and set 
them in a pan of hot water; also heat the tops) ■ let the jars be 
full of fruit, and pour the hot syrup over them. Screw the 
tops on immediately. 

Canned Peaches. — Have nice plum peaches; wash clean, peel 
carefully, cut in halves and put them in cold water to prevent 
discoloring. Have a porcelain kettle, into which put the sound 
peelings and the seeds of the peaches, and when the kettle is 
half full cover with boiling water and boil till tender. Then 
strain into a bowl; wash the kettle and put in the water from 
the peelings. Then put in your peaches, and boil till you can 
stick a straw into them. Can while boiling hot. Run a silver 
knife down the sides to expel the air. This syrup may be dark 
but will bleach out in the course of time — during the winter. 
Do not use this same syrup for a second kettle of peaches, as it 
makes too much acid, and they will not keep. 

Canned Peaches. — Pare, halve and seed ; make a syrup in pro- 
portion of one pint water to a pound of sugar (use best granu- 
lated sugar). When syrup boils drop in enough fruit for one 
can. Have cans prepared by placing in a large pan of hot 
water; also put a silver tablespoon in the can before filling. In 
canning use porcelain lined kettle and new rubbers. Fill can 
to overflowing; screw top tightly; keep in a cool dry place. — 
Mrs. B. 0. Snider. 

Canning Red Raspberries. — Fill the jars with fruit, shaking 
down well (but do not crush). Adjust rubbers and screw on 
tops loosely. Put several folds of cloth in a kettle to prevent 



HOW WE COOK IN TENNESSEE. 269 



contact ; then put in the cans, separating them from each other 
with a folded cloth. Surround with tepid water, to rather 
more than one-half the height of the jars. Then bring to boil- 
ing point, and boil until the steam will issue from jars when 
opened. Lift from kettle, and fill to brim with boiling syrup, 
made in proportion of one cup sugar to half cup water, and for 
a pint can of raspberries add one tablespoon of currant juice 
(this gives the berries a rich flavor). All kinds of berries can- 
ned in this way, remain perfectly whole and retain a fresh 
fruit flavor, that is lacking when stewed or cooked in a granite 
kettle. Plums and peaches require longer cooking than a tender 
berry. — Boston Cooking School. 

Canned Blackberries. — Have nice ripe berries ; wash and put 
in kettle with a teacup of water. Let them come to a good boil 
and can; add a cup of sugar, if you like. 

Canning Tomatoes. — Only perfect tomatoes should be used 
for canning. If a large quantity is to be canned, have a large 
panful of boiling water on the stove all ready. Select your 
tomatoes, and drop them into the boiling water, leaving them 
there for only a few minutes. Then remove them, and place in 
another panful of cold water, when the skins can be readily re- 
moved. I cook tomatoes just long enough to bring them to a 
brisk boil, when they are ready to can. Have the jars already 
cleaned and on the stove hearth heating, then there will be less 
danger of breakage. Have the rubbers— all new ones — handy. 
I get new rubbers and lids every season. After filling the jar 
full with the boiling fruit, put a "knife down into it, to insure 
the escape of all air, then see that the jar is filled to the brim. 
Wipe the jars perfectly dry, place the dry rubbers on, then 
screw the already hot lids on as tight as you can, and set aside 
to cool. Do not try to screw the lids on tighter after they are 
cool, for it destroys the suction. The above rules will hold good 
for any kind of fruit, only some have to be cooked longer than 
others.— Mrs. B. M. AV., Chilocco, Okla. 



270 



HOW WE COOK IX TENNESSEE. 



An Infallible Method of Canning. — When ready for canning, 
rinse and drain the jars, and set them on a wet folded towel. 
Cook the fruit or vegetables until tender, adding sugar if de- 
sired. Using two kettles and cooking only enough for one jar 
in each will prevent the fruit from becoming crushed by stir- 
ring. Now for the secret. Heat the lids thoroughly, but not so 
as to crack the porcelain lining. Place the rubber on the jar, 
fill level full with fruit, and lifting the hot lids with a cloth, 
screw tightly in place. If the lids are old, take a hammer and 
tap lightly all around while the lid is hot, to make the union 
perfect. The union of the rubber and the hot lid with the jar 
filled with hot fruit makes the jar air-tight, which is the secret 
of keeping fruit. Don't try to tighten the lids when cold, for if 
you do you will break the union and admit air. Use dark rub- 
bers, as they are more elastic, and can be used for several years. 
You may can vegetables, fruits, rhubarb covered with cold 
water without cooking, left-over chicken and broth and many 
other things by this method. — S. L. L., Marion, Ohio. 

Another Method of Canning. — First be sure that your rubbers 
are firm and clean and strong. Also be sure that the mouths of 
your jars are perfect. For small fruit allow one pound of sugar 
to four pounds of fruit. Always use a porcelain-lined kettle. 
Put in the fruit, sprinkle sugar over it, and let stand for an 
hour or two. Then put over the fire, bring to the boiling point, 
and can immediately. Have the jars in hot water brought to 
a scald from cold. Scald the covers and the rubbers. Many a 
jar of fruit has spoiled because the cover and the rubber were 
not sterilized. Larger fruit needs a longer cooking. Pears must 
first be boiled in clear water; then add sugar and flavor to 
taste. Let me once more emphasize the absolute necessity of 
good rubbers, whole jars and the sterilizing of all the parapher- 
nalia. Then your fruit, like mine, will keep for years. — F. W., 
Boston, Mass. 



HOW WE COOK IN TENNESSEE. 



271 



XJhe Jfrrankland Carriage Co. 

WO~2~4~6 Poplar Street, 

^ae/csorij Uenn. 

• — - 

We are exclusively manufacturers of Fine Vehicles. 
All Surreys, Phaetons, Runabouts and Top Buggies 
have our guarantee. Every vehicle we sell is built in 
our factory. We invite inspection. 

Sulphured Apples. — Pare and cut in quarters or eighths two 
gallons of apples. Have ready a split basket with nice white 
cloth spread in it. Put apples in this. Have ready a barrel 
with vessel for coals of fire in the bottom. Suspend basket in 
barrel by running a stick through handle and resting ends of 
stick on top edge of barrel. Cover with tablecloth, or some- 
thing similar, so as to make air tight; when all is ready, raise 
one corner of cloth and drop a handful of sulphur on the coals 
of fire in vessel at bottom of barrel. Close quickly and leave 
ten or twelve hours. Then put away in glass or stone jars, 
covering latter with cloths tied over the top. These are fine for 
winter use, tasting much like fresh fruit. — Mrs. J. R. Thomas. 

Canned Beans. — To five quarts of beans, strung and broken, 
put seven pints of water, one pint cider vinegar, half cup 
sugar. Boil all together at least thirty minutes — then can in 
the usual way. When ready for use, soak a few minutes, then 
boil with piece of bacon two and one-half hours. — Mrs. J. R. 
Thomas. 



212 



HOW AVE COOK IN TENNESSEE. 



CANDY. 

"It shall be iu thy mouth sweet as honey." 

To Prevent Sugar and Fruit Syrups from Overflowing or 
Rising Too High. — Butter well the inside of a vessel, about two 
inches from top; this will keep the syrup from rising higher 
than where it is buttered. 

To Prevent Syrups for Making Candy From Burning While 
Boiling. — To avoid this put in your vessel three or four white 
stone marbles. The heat will keep them rolling and prevent 
the scorching or burning which often happens, and this does 
away with constant stirring. 

Fudge. — Two cups white sugar, one cup cream, one table- 
spoon butter, one-fourth cake Baker's chocolate; mix sugar 
and cream; when hot, add chocolate (grated); as soon as it 
boils, put in butter. Stir vigorously and constantly until thick. 
Remove and beat until quite cool; pour into buttered tins. — 
Mrs. C. A. Derryberry. 

Fudge. — Three cups sugar, two large tablespoons of butter, 
one-quarter cake of Baker's chocolate; put these ingredients 
into a porcelain kettle, with enough milk to cover. Boil until it 
slightly hardens when tested in cold water. Add a teaspoon of 
vanilla and beat until nearly cold; then pour in buttered dish; 
cut in squares. — Miss Annie May. 

Fudge. — Two cups granulated sugar, two-thirds cup cream or 
milk, one square Baker's chocolate shaved fine. Boil together, 
stirring constantly until it makes a soft ball when dropped into 
cold water. Remove from the fire and beat until nearly cold; 
flavor with vanilla and pour into a buttered tin; cut into 
squares. — Mrs. J. E. Ryley. 



HOW AVE COOK IN TENNESSEE. 



273 



Nut Fudge. — Two cups of brown sugar, two cups of white 
sugar, one cup of molasses, one cup of nuts, one cake of sweet 
chocolate, one cup of sweet milk, lump of butter. Put all ex- 
cept nuts on to boil for about twenty minutes; remove from 
stove and beat hard until it begins to cream; then stir in the 
nuts and pour in a greased pan; when nearly cold cut into 
squares an inch wide. — Mrs. J. M. Thompson. 

Chocolate Fudge. — One-quarter cake of Baker's chocolate, 
three cups sugar, one cup rich milk, one-quarter pound of but- 
ter. Mix grated chocolate, sugar and milk and boil till there 
are no bits of chocolate visible. Put a little in a saucer and 
run a spoon through it — there will be an open mark left if it is 
done. Take from the fire and cream into it the butter until the 
whole is cool enough to pour into the buttered dish — later cut 
in squares. — Miss Guy Leeper. 

Cocoanut Fudge. — Two cups sugar, two-thirds cup milk, but- 
ter size of English walnut. Put on stove, stirring all the time, 
and cook like chocolate fudge until done. Beat until nearly 
cold and add as much cocoanut as desired. Pour in buttered 
pans. — Mrs. M. L. Madison. 

College Fudge. — A college girl gives this as her recipe for 
making fudge : Boil a fourth of a cake of chocolate, a pound of 
granulated sugar (two cupfuls), a cupful of milk, and a tea- 
spoonful of butter five minutes. Then remove from the fire and 
add a pound of marshmallows, cut into small pieces. Beat 
until candy begins to stiffen, then pour into buttered tins. The 
brown fudge should be well spotted with the white of the 
marshmallows. 

Penocha. — Two cups sugar (one white and one brown), half 
cup milk, pinch salt and one tablespoon butter. Cook until it 
will form soft ball in cold water ; take from fire, add one table- 



COOK WITH 




274 HOW WE COOK IN TENNESSEE. 



spoon vanilla. Stir until begins to cream; add one cupful 
chopped English walnuts (I use any kind of nuts). Pour on 
buttered platter; let cool and mark in squares. Very fine. — 
Mrs. Lee Agnew. 

Penotia Candy. — Four teacups best sugar, one cup sweet 
cream or milk, one-half pound English walnuts, chopped fine, 
one teaspoonful vanilla; cook fifteen minutes on hot fire; stir 
constantly after it begins to boil ; add nuts and vanilla just be- 
fore taking from fire ; turn quickly into buttered tins and mark 
into squares before it sets.— Mrs. C. A. Derryberry. 

Pinuchi. — Three and one-half cups of brown sugar, lump of 
butter size of egg, one and one-quarter cups of milk; cook till 
it strings. Then stir in half pound of shelled pecans, one table- 
spoon of vanilla. Beat till it begins to cool. Pour on a but- 
tered platter and cut in blocks. — Patty Crook. 

Panocha. — Have ready shelled a quantity of pecan nuts. Put 
one pound of dark brown sugar and half a cup of cream into a 
saucepan ; stir over the fire until it melts and boils and forms a 
soft ball when dropped into cold water. Take from the fire ; 
add half a pint of pecans, stir until the sugar is granulated, and 
then drop it in little cakes on oiled paper. 

Marshmallow Panouche. — One cup of brown sugar made into 
a candy with two tablespoons of butter and a scant cup of 
cream ; when this reaches the ' ' string ' ' stage, add half a pound 
of chopped hazel nuts and about one and one-half dozen marsh- 
mallows, with one teaspoon of vanilla for the flavoring; stir 
hard and pour into buttered tins to cool. 

Pink Fondant. — Work into a piece of vanilla fondant a few 
drops of pink coloring matter, adding more if the desired shade 
is not produced when it has been thoroughly worked through. 
If the shade is too deep add white fondant and work until it 
is all the same shade. 

Fondant. — It is a good plan when making candy to prepare all 
the ingredients before one begins to cook the sugar. Shell the 



HOW WE COOK IN TENNESSEE. 



275 



nuts, if they cannot be bought already shelled, and stone the 
dates. Blanch the almond kernels by pouring boiling water 
over them. Allow them to stand for about five minutes, when 
the skins can easily be removed by pressing between the thumb 
and forefinger. Lay on a napkin to dry well before using. The 
first step to be learned in making candy is the preparation of 
the fondant, which is the foundation for all cream candies. 
The proportion is: 

For White Fondant. — Two cupfuls of granulated sugar, half 
cupful of water, a pinch of cream of tartar. 

For Maple Fondant. — Two cupfuls of brown sugar, one cup- 
ful of maple syrup, one cupful of hot water, a pinch of cream of 
tartar. 

When making large quantities of candy it will be found bet- 
ter to cook twice this amount at once. Put the sugar and cream 
of tartar into a kettle which cooks evenly all over the bottom ; 
pour in the water, and when all the sugar is wet, place over the 
fire and boil. To test, hold the forefinger in a cupful of water 
for a few seconds, dip quickly into the boiling syrup, then back 
into the water. If the syrup can be rubbed off the finger with 
the thumb and rolled into a soft ball it is ready to take off the 
fire. This is the best test I have found. 

Allow the mixture to get cold, then stir until it creams, and 
turn out on waxed paper. Take the lump of fondant up in the 
hands and work thoroughly until it contains no lumps and is in 
good condition for molding into the different shapes. 

Fondant prepared in this way is just right for making can- 
dies which are to be covered with chocolate. For the colored 
creams the syrup should be cooked a little longer, and not al- 
lowed to become perfectly cold before beating. 

The maple fondant is cooked and tested in the same way as 
the white, but usually requires longer beating to make it cream. 

If the candies are to be dipped in chocolate they must be al- 
lowed to dry after molding. 



276 



HOW WE COOK IN TENNESSEE. 



Take a large piece of fondant in the hand, work until soft, 
then form a small hollow in the top. Pour a few drops of va- 
nilla into this hollow, then fold over and work the flavoring 
through the fondant. Continue until the fondant has enough 
vanilla, which can be determined by tasting. Flavor a small 
piece of fondant with lemon extract, another with orange, and 
another with some different extract, say pineapple, coffee, etc. 
Eoll each into a long roll, lay on waxed paper, press with a 
knife into a rectangular shape as nearly as possible, half an inch 
wide and a quarter of an inch thick. Let stand to dry. When 
they can be raised off the paper without sticking cut each flavor 
a different shape — the lemon into three-cornered pieces, for in- 
stance, the orange into diamond-shaped pieces, and the pine- 
apple into squares. — Mrs. S. T. Rorer. 

Boiled Fondant. — Two cups granulated sugar, half cup (good 
measure) boiling water, one-third teaspoonful cream tartar. 
Put on stove and stir until sugar is dissolved, usually as it be- 
gins to boil. Do not stir after it begins to boil, but cover and 
let it boil moderately for five minutes, being careful that the 
vessel is not moved ; after it has boiled five minutes remove the 
cover and test by dropping a little of the mixture in cold water. 
It should usually boil for perhaps two or three minutes after 
the cover is removed, but if when dropped into the cold 
water a soft gluey ball may be formed with the fingers, it is 
done ; remove from fire, cover with a towel which has been wet 
in ice water ; let stand fifteen minutes to cool. Then stir, being 
careful not to stir in the crystals which have formed during the 
boiling on the sides of the vessel. A thick creamy mass should 
be the result. When hard enough knead with the hands; 
flavor. — Mrs. M. L. Madison. 

Praulines. — Four cups of brown sugar, moisten thoroughly 
with maple syrup. Cook this with a lump of butter, until it 
hardens slightly (but not as hard as pulled candy). Eemove 
from fire, beat hard until it begins to harden, then add one cup 



HOW WE COOK IN TENNESSEE. 



277 



of hickorynuts and drop on a marble slab until cool. — Mrs. J. 
L. Newsom. 

Pralines. — Two cups coffee "C" sugar, half cup maple 
syrup, one cup milk, piece of butter size of an egg. Boil all 
together eight minutes; stir all the time while cooking. After 
removing from fire stir until almost cold ; then add one cup of 
pecans. Drop on greased paper. — Mrs. Martha Dodson. 

Pecan Pralines. — To make pecan pralines take a large cup- 
ful of granulated sugar, put in dry pot and stir constantly un- 
til every bit of sugar is dissolved. Add a bit of butter and 
lemon peel, and when it becomes a syrup pour it over shelled 
pecans. Pour out on marble or buttered foolscap. Another 
recipe is this: Place four pounds of sugar in a saucepan with 
half a pint of boiling water and boil hard for twenty minutes. 
Add a pound of butter and boil five minutes; stir hard; add 
one quart of kernels and when it again comes to a boil pour into 
buttered tins or saucers and set away to harden. 

Butter Scotch. — Ten tablespoons sugar, eight tablespoons 
nectar drip, three tablespoons water, butter size of egg. Boil 
all together for twenty minutes till it is a good brown, and then 
drop from spoon on a marble slab. — Mrs. J. L. Nelson. 

Pecan Candy. — Put two cups of sugar in a kettle and stir con- 
stantly. Have ready one cup of pecans. When sugar is melted 
stir in pecans and pour on marble. Have a roller in cold water 
and roll very thin. 

Taffy Candy. — Four cups sugar, one cup boiling Avater, one 
teaspoonful vinegar, one tablespoonful butter. Boil until it 
hardens in water. Pour on a slab and pull. — Mrs. J. L. Nelson. 

Boston Cream Candy. — Three pounds granulated sugar, one 
pound white syrup, one and one-half pints sweet cream, three 
pounds of almonds before they are shelled. Boil sugar, syrup and 
cream together until it makes a soft ball when dropped in cold 
water. Remove from fire, flavor with vanilla and stir as long 
as it can be stirred. Before too stiff add almonds which have 



278 



HOW "WE COOK IN TENNESSEE. 




previously been shelled and blanched; pour into a deep but- 
tered tin and when nearly cold cut in slices. — Mrs. J. E. Ryley. 

Molasses Candy. — Dissolve one cup sugar in half cup vine- 
gar ; mix with one quart molasses, and boil till it hardens when 
dropped from the spoon into cold water; then stir in one table- 
spoon butter and one teaspoon soda dissolved in hot water. 
Give one hard stir and pour into buttered dishes. Pull hard 
until white, using only the tips of the fingers. 

Molasses Candy. — Boil one quart molasses in a deep vessel. 
Boil steadily and stir from side to side. When a little bit put 
in cold water becomes brittle it is done. Pour into a buttered 
dish and pull as soon as cool enough to handle, or you may 
stir in, when it is nearly done, some walnuts. Boil a little 
longer; pour on buttered dish and cut in squares. 

Sugar Candy. — Three cups sugar, half cup vinegar, half cup 
water. Boil without stirring till brittle. Pour on a buttered 
dish and pull till white and light. 

Mexican Sugar Candy. — Shell sufficient pecans to make half 
a pint of meats. Put a cupful of granulated sugar into an iron 
saucepan, stir until it melts, but do not let it burn. Take from 
the fire, and when slightly cooled add a cupful of milk; add 
another cupful of sugar and stir the whole until, when dropped 
into cold water, the syrup forms a soft ball. Take from the 
fire, add the nuts, stir until it granulates, and turn into a shal- 
low, greased pan. Quickly flatten out, and when cold break 
into squares. 

Caramel Candy. — Two cups sugar, one cup cream; place on 
fire ; one cup sugar, put in a pan and let scorch ; stir while scorch- 
ing — when it becomes a syrup pour into the other and stir until 



HOW WE COOK IN TENNESSEE. 



279 



it is well mixed. Drop in cold water, and if it comes up with- 
out sticking, take from the fire and stir it until almost cold. 
Add a cup of nuts ; pour on buttered dish and cut in squares. — 
Mrs. Robert Paine. 

Cocoanut Candy. — Two pounds of white sugar, three-quarters 
pint of water. Boil until it will string (as for icing). Add 
pinch of cream of tartar, one heaping tablespoonful of shaved 
paraffine. When this is thoroughly dissolved add one grated 
cocoanut and stir until it thickens and creams. Pour in but- 
tered dish and cut when nearly cold. — Mrs. J. L. Newsom. 

Cocoanut Candy. — Take one large grated cocoanut and put 
into a deep bowl. Put into a saucepan four cups sugar, with 
hot water to dissolve it in ; let it boil until it threads from the 
side of a spoon; then gradually pour over the cocoanut and 
beat hard. Drop in cakes on a cold slab. — Mrs. H. R. Lan- 
caster. 

Cocoanut Candy. — The proportion is one heaping cup of 
grated cocoanut to two even cups of granulated sugar. Wet 
the sugar with the milk of the cocoanut and a little water, for 
there is scarcely enough milk from the cocoanut to moisten it 
sufficiently. Boil until, when tried in cold water, it is hard 
enough to pick up in the fingers, though not hard enough to 
crack against the sides of the goblet. Have the grated cocoanut 
in a vegetable dish or bowl with a lump of butter the size of a 
small walnut. Pour the boiling hot candy on the cocoanut and 
stir until it begins to look white and creamy, then pour out on 
a platter and when cold cut in squares. It is well to grate the 
cocoanut the day before using and spread it on a platter to 
dry. Keep the milk in a cool place, as it sours easily. 

Hickory Nut Macaroons. — Beat the whites of two eggs to a 
froth, add slowly one cupful of pulverized sugar and one cupful 
of nuts, chopped fine, mix thoroughly and drop on buttered tins. 
Bake slowly. 



280 HOTT WE COOK IX TENNESSEE. 



Hickory Nut Macaroons. — One pound of powdered sugar, one 
pound of chopped hickory nuts, the whites of five unbeaten 
eggs, half a cup of flour, two small teaspoonfuls of baking 
powder. Drop on buttered paper and dry in the oven. These 
are delicious. 

Chocolate Macaroons. — Scrape fine half a pound of Baker's 
chocolate. Beat stiff the whites of four eggs, and stir into the 
eggs one pound of powdered sugar and the scraped chocolate, 
adding a very little flour. Form the mixture into small, thick 
cakes, and lay them, uot too close, on a buttered tin, and bake 
them a few minutes. Sift sugar over them while warm. 

Peanut Kisses. — Shell and remove the brown skin 
from one quart of roasted peanuts. Put them through a nut- 
grinder or pound them to a paste. Add half a pound of 
powdered sugar and the unbeaten whites of four eggs. Beat 
all well together, drop by teaspoonfuls on paper and bake in a 
moderate oven until a golden brown. 

Egg Kisses. — Fourteen heaping tablespoons of fine granu- 
lated sugar poured on the whites of six eggs. Beat until it 
will drop from a spoon like batter, or stand alone. When 
beaten add one cup pecans. Line pan with brown paper, but 
do not grease. Bake slowly, and when done you can lift off 
paper. — Eunie Gooch. 

Egg Kisses. — Four eggs — whites beaten stiff: one cup sugar, 
beaten in eggs — then stir in one cup sugar. Take wrapping 
paper — do not grease — and drop mixture from fork and bake 
in quick oven. — Mrs. C. P. Black. 

Peppermint Drops. — One cup of sugar, just moistened with 
boiling water; boil five minutes; take from the fire and add 
cream of tartar size of a pea ; mix well and add half teaspoon- 
ful of essence of peppermint ; beat briskly until the mixture 
whitens, then drop quickly on white paper. Have cream tartar 
an 1 peppermint measured while the sugar is boiling. If it 
sugars before it is all dropped, add a little water and boil a 



HOW WE COOK IN TENNESSEE. 



281 



minute or two. Wintergreen, lemon or other flavors may be 
made the same way. — Mrs. Mattie Wood. 

Lemon Drops. — Pour enough lemon juice over half a pound 
of powdered sugar to dissolve it ; put it in a pan and boil to a 
thick syrup ; drop a little in cold water and when it is brittle 
it is done. Then drop on buttered plates in small drops and set 
away to cool and harden. 

Cocoanut Caramels. — Two cups of sugar with enough water 
to boil it. When ready to take off, put in one cup of cocoanut 
with a small piece of butter. Flavor with vanilla. 

Chocolate Caramels. — Put half pound of grated, unsweet- 
ened chocolate, four ounces of butter, one pound of br^own 
sugar, half cup of molasses, half cup of cream and one teaspoon- 
ful of vanilla sugar into a saucepan ; stir the whole over a slow 
fire until thoroughly mixed, and then boil slowly until the 
mixture hardens when dropped into ice-water. Turn into 
greased, shallow pans and stand aside to cool. When nearly 
cold dip a sharp knife in olive oil, mark the caramels in squares ; 
when cold break apart and wrap in waxed paper. 

Peanut Brittle. — Shell and remove the hard skins from two 
quarts of peanuts; roll until they are slightly broken; sift the 
peanuts lightly and allow the finer portion to fall on an ordin- 
ary bread board ; they must be sufficiently thick to cover the 
board; stand the remainder aside. Put one pound sugar into 
an iron saucepan; stir over the fire until it melts and slightly 
browns; then stir in just as many peanuts as the sugar will 
hold ; turn out quickly on the board that has been covered with 
the fine nuts ; roll it out in a thin sheet ; cut into squares, and 
when cool break apart. 

Creamed Dates. — Mold pink fondant into a ball, then roll 
between the palms of the hands until about the length of a 
date. Place inside the stoned date, and press the edges of the 
date together, allowing about a quarter of an inch of fondant 
to show the whole length of the date. Roll in granulated sugar. 



282 



HOAV WE COOK IN TENNESSEE. 



Stuffed Dates. — Seed the dates and in each one place pecans 
or English walnuts. Roll in sugar. 

English Walnut Creams. — Work half a pound of fondant un- 
til creamy, and add, a little at a time, a teaspoonful of vanilla. 
Have ready English walnuts shelled and divided in halves; 
take a piece of fondant the size of a marble, roll in the hand, 
place it between two halves of the walnuts, press together and 
stand them aside to harden. 

Maple Creams. — Mold maple fondant into any shape desired, 
and dip either in chocolate or in maple fondant melted. 

Chocolate Creams. — Cream thoroughly two-thirds cup sugar, 
three-quarters cup milk, put on and cook till forms a soft ball 
when dropped in water. Have prepared two squares of Baker's 
chocolate, half as much paraffine melted; when the cream is 
taken from fire flavor with vanilla. Set in cold water and beat 
awhile, then pour out on marble slab, and knead like dough. 
When firm make into little balls, then dip (with a hat pin) in 
chocolate mixture and drop on greased paper; put nuts on 
soon as you drop them. — Mrs. A. H. Ellington. 

Nougat. — One and one-quarter pounds sugar, three table- 
spoons glucose, add to this one cup water in one vessel, and in 
another vessel put three-quarters pound sugar and three-quar- 
ters cup water. Let each cook until it ropes, then pour first the 
three-quarters pound sugar in the well-beaten whites of three 
eggs, and then pour in the other syrups, beating all the time. 
When quite stiff add half pound almond nuts. Put on dish and 
shape lake a loaf. Set aside until cold. Then slice. Add 
flavoring to taste — just before putting in nuts. — Mrs. Martha 
Dodson. 

Marshmallows. — Eor marshmallows, take two ounces of 
powdered gum arabic and pour over it eight tablespoonfuls of 
water, and let it soak for an hour; then heat slowly over boiling 
water until the gum is dissolved. Strain through cheesecloth, 
add about seven ounces of confectioners' sugar, and stir over 



HOW WE COOK IN TENNESSEE. 



283 



THE WHIG 

JACKSON'S 
LEADING NEWSPAPER 

Only paper having Associated Press service. 

the fire until white and quite stiff. This should take at least 
three-quarters of an hour. Remove from the range, beat quick- 
ly for say two minutes, and add a teaspoonful of vanilla. Pour 
into a tin pan previously dusted with corn starch, and set aside 
to cool. Cut into squares when cold, and roll each square in 
corn starch and put away in tin boxes. 

Moravian Mint Cakes. — The following recipe was brought 
from Moravia by the Moravian nuns when they came to this 
country to avoid persecution prior to the lading of William 
Penn, settling at Litiz, Pa. It has never been in print, having 
been closely guarded within Moravian families ever since. 
One pound of pulverized or confectiones' sugar, three table- 
spoonfuls water and five drops oil of peppermint (essence of 
peppermint will not do). Mix half the sugar with the water 
in a porcelain lined saucepan; put on the fire and stir until it 
boils up. Take at once from the fire and stir into it the remain- 
ing sugar and the oil of peppermint. When thoroughly mixed, 
return to the fire and let it boil up again. Remove at once from 
the fire and pour into tin patty-pans, or drop on greased stiff 
paper to make cakes the size of a dollar. The pans should not 
be greased. If allowed to more than just boil, it will show clear, 
and be spoiled. When properly made it is a creamy white con- 
fection, and is especially nice for children, being pure and 
wholesome. 



284 



HOW WE COOK IN TENNESSEE. 



PICKLE. 

If all our world were sweetness, 

Without a variation, 
We'd soon become insipid, 

Devoid of animation. 
So here 's to sour pickles, 

May they always have their rights, 
Add zest unto our banquet, 

And whet our appetites. — Bessie Warren Leach. 

Excellent Pickle Recipe. — Part I. — Half bushel tomatoes, one 
dozen large onions, one dozen green peppers. Grind very fine 
and put a layer of salt and then of tomatoes in a cheese cloth 
sack and hang up to drip over night; then squeeze out and 
cover with vinegar and cook slowly. Part II. — Two pounds 
light brown sugar, two tablespoons cinnamon, one tablespoon 
spice, one tablespoon cloves, one tablespoon black pepper, half 
cup mustard, one pint horseradish. Add enough vinegar to this 
second part to make thin, and heat together in a separate vessel, 
and after first part comes to a boil pour in this second part and 
take immediately off the stove and put in jars as you would any 
pickles. — Mrs. Fite. 

Preserve Pickles from Molding. — Drop a few slices or perhaps 
a few gratings of horseradish on the top of pickles in each jar. 
This addition adds piquancy to the cucumbers and preserves 
their crispness. 

Mixed Pickle. — Equal quantities of green tomatoes and cab- 
bage, one peck cut fine; sprinkle with salt and let stand over 
night. To this one peck add eight large white onions. Sprinkle 
this with salt too. Next morning squeeze all the salt out. Two 
gallons of bulk cucumber pickle with all the vinegar squeezed 



HOW WE COOK IN TENNESSEE. 



285 



out and mix with all the other ingredients, and scald in com- 
mon vinegar. Squeeze hot vinegar out, then add twenty cents 
worth white mustard seed. Scald half gallon good apple vine- 
gar with four pounds of brown sugar, eight pods of red pepper, 
one dessert spoon of tumeric, quarter pound box of mustard, 
mixed with cold vinegar to a part. Three teaspoons of spice, 
three of cloves, one of mace, six pieces of ginger, twenty cents 
worth of stick cinnamon beat in a mortar till fine. Tie it up 
into six or eight little bags. Boil all the spices and things in 
the apple vinegar before pouring over pickle. In the morning, 
if too dry, pour on a little more hot vinegar. — Mrs. Elizabeth 
Leeper. 

Chopped Pickle. — Two heads cauliflower, half peck green 
tomatoes, half dozen large green cucumbers, three green and 
three red mangoes, three bunches celery, one and one-half 
quarts small white onions, three-quarters gallon apple vinegar, 
two and one-half pounds brown sugar, two cents worth tumeric, 
two cents worth white mustard seed, quarter pound ground 
mustard (Coleman's), quarter cup flour, one tablespoonful 
whole cloves, one tablespoonful ground cinnamon, salt to taste. 
Boil all half hour. Then add tumeric, ground mustard and flour, 
mixed to a paste. Let boil five minutes or until it thickens like 
cream, then can. Do not put all of the tumeric in until tasted ; 
it may be too much. — Mrs. J. E. Kyley. 

Chow-Chow Pickle. — Half peck green tomatoes, one-fourth 
peck white onions, one dozen good size cucumber pickles, six 
green peppers, ten cents of white mustard seed, one tablespoon- 
ful of tumeric, two pounds of sugar, two quarts vinegar, one 
large head of white cabbage, fifty cents worth of celery. Put 
through a mill. Add one tablespoonful of salt, one half of a 
box of Coleman's mustard. Mix all thoroughly and let stand 
for one hour. Squeeze dry. Add to the hot vinegar; let boil 
thirty minutes. Use one-half recipe for a small family. — Mrs 
B. 0. Snider. 



286 



HOW WE COOK IN TENNESSEE. 



ffictuscher jfcardware 

<Sole J^gents for 

White 3*rost Refrigerators, 
^Peninsular and Slobe Stoves and ZPanges, 
Coal Oil and Sasoline Stoves, 
Cole 's jfir~t/yAt Sweaters. 

See our " Kleankut " Food Chopper and Lisk Roasting Pans. 
Rogers' Silverplated Knives, Forks and Spoons. 
A Full and Complete Line of Hardware always in stock. 
Your trade will be appreciated. 



Chow-Chow. — One gallon green tomatoes (after they are 
chopped), two gallons cabbage, one quart onions, twelve green 
peppers. Salt and let stand over night, or till next evening. 
Then put in a basket and let drip over night. In the morning 
put in a large porcelain kettle and cover with vinegar and 
water (half and half). Let stay two days. Then put in basket 
and drip all night, and in the morning add one and one-half 
gallons cucumber pickle chopped fine, and one pint grated 
horse radish, half ounce white mustard seed, one ounce celery 
seed, half teacup black pepper (ground), two ounces pulverized 
cinnamon, two ounces tumeric, three pounds brown sugar; 
cover with vinegar and let boil twenty minutes, and while hot 
add one-quarter pound mustard. — Mrs. H. R. Lancaster. 

Chow-Chow. — One gallon cabbage, one gallon tomatoes, one 
dozen green peppers (take out seed), six cups brown sugar, two 
dozen onions, one cup mustard seed, four tablespoons celery 
seed, four tablespoons celery seed, one and one-half cups salt, 



Company^ 



HOW WE COOK IN TENNESSEE. 



287 



three teaspoons mustard. Mix cabbage, tomatoes, onions and 
salt together over night. Press out all water and add sugar, 
etc. Cook twenty minutes. — Mrs. A. H. Ellington. 

Cucumber Pickle. — Take cucumbers out of brine, soak in 
water several days, changing the water often. Scald in weak 
vinegar, putting into this one tablespoon of alum to a gallon 
of cucumbers; let them stand in this until cold. To one-half 
gallon strong vinegar add two cups sugar, spices tied in a bag 
(no cloves), one tablespoon of black pepper, a little garlic. 
Heat and pour over cucumbers. — Mrs. W. B. Harrison. 

Sweet Cucumber Pickle. — Slice about one inch thick after 
being in brine ; soak salt out ; boil in strong alum water one- 
half hour, then in ginger tea one-half hour; make a syrup of 
one quart of vinegar, one pint of water, three pounds of sugar 
to four pounds of cucumbers. Season with cinnamon, cloves, 
mace; put the cucumbers in and boil till the syrnp is thick 
enough. — Mrs. H. C. Irby. 

Cabbage Pickle. — Cut cabbage into quarters; put in brine 
and remain one week. Change brine and remain one week 
longer. Soak about twenty minutes ; press in cloth till dry. 
Scald with vinegar, a little tumeric, cloves and allspice. Pack 
in a large stone jar and layer with the following spices: One 
pint mustard seed, four ounces race ginger, three ounces black 
pepper, three ounces allspice, one ounce cloves, one Ounce celery 
seed, three handfuls horse radish, four lemons cut up, four 
pounds brown sugar. Cover well with cold vinegar. Fine- 
Miss Ella McGuire. 

Cabbage Pickle. — One large head of cabbage, eight onions, 
twelve cucumbers (slice the cucumbers lengthwise in thin 
slices, three tablespoons of salt sprinkled over). Put the pickle 
in a sack and hang up twenty-four hours to drain. Next morn- 
ing take it out and sprinkle over it two tablespoonfuls each of 
ginger, black pepper, celery seed and mustard ; one tablespoon- 
ful each of mace and tumeric. Mix well and put in a stone 



288 



HOW WE COOK IN TENNESSEE. 



COOKSEY BROS. 

Staple and Fancy Groceries 

SPECIALTIES 
Vegetables, Fruits, Country 
Produce, Etc. 

Cor. Main and Church Sts. 

Both Phones 68. 



Robertson-Redman Go. 

105-107 S. Market St. Jackson, Tenn, 

DRY GOODS 

Clothing for Men and B03S, 

Millinery, Tailor Made Suits and 
Suits for Ladies and Misses, Shoes, 
Hats and Caps, Furnishing Goods. 
Entire stock new and up-to-date. 



jar. Put two pounds of sugar to two quarts of vinegar; let boil 
and pour over the pickle. Next morning let drain again; boil 
the vinegar again and put in jars and seal. — Mrs. J. L. Newsom. 

Onion Pickle. — Put silver skinned onions in a salty brine for 
three nights. Take them out and soak in clear water half of a 
day. Put vinegar on to boil with red and black pepper and 
mace. Let this come to a boil; then drop onions in until hot 
through. Put them into jar then for two mornings more; put 
vinegar into kettle and let it come to a boil; pour over onions, 
not taking onions out. 

Onion Pickle. — Peel and boil small onions in milk and water 
ten minutes. To one gallon vinegar add half ounce mace, one- 
quarter ounce cloves, three tablespoons salt, half teaspoon 
alum, when boiling hot. Drain off milk and water and add 
the spiced vinegar to onions and seal in jars. 

Spiced Plums. — To use the plum pulp after making jelly. 
Two pounds sugar to three pounds fruit, two cups vinegar and 
spices to taste. Boil half hour. — Mrs. IT. R. Lancaster. 

Spiced Grapes. — Separate the pulp and skin, preserving the 
skin, which boil in one vessel and the pulp in another, and run 
the pulp through a sieve to get out the seed ; then add the skin 
to the pulp and boil with the sugar, vinegar and spices. One 
pint of good vinegar and five pounds sugar to every seven of 
fruit; a tablespoon each of cloves, cinnamon and spice; boil 



HOW WE COOK IN TENNESSEE. 



289 



until thick and put in glasses. Plums can be used in the same 
way. 

Spiced Damsons. — One and one-half gallons damsons to one 
gallon sugar and teacup vinegar, one tablespoon each cloves 
and spice and cinnamon. Cook until thick. 

Damson Sweet Pickle. — One peck damsons (seeded), one and 
one-half pints good vinegar, seven pounds brown sugar, one 
tablespoon each of cloves and powdered mace. Boil two hours. 

Pepper Mangoes. — Gather your pepper when green. Cut a 
slit in each pepper ; take the seed out carefully and wash them. 
Pour weak, boiling brine over them, and let them stand four 
days; renew the brine daily, and always have it boiling hot. 
Freshen the peppers, and stuff them with cabbage that has been 
chopped very fine, and seasoned with cinnamon, mace and 
cloves that have been pounded fine, and with whole white must- 
ard seed. After stuffing the peppers tie a cord around each 
one; pack them in a jar and pour strong, boiling vinegar over 
them three weeks in succession. The last time add a small 
piece of alum to the vinegar. 

Chili Sauce. — One peck tomatoes, six red peppers, six large 
onions chopped fine, three tablespoonsful salt, two cups vine- 
gar, one teaspoonful ground ginger, one teaspoonful white 
pepper, three teaspoons mustard, one teaspoon whole cloves,, 
three teaspoons cinnamon, one teaspoon whole allspice. Tie 
whole spices in a piece of cheese cloth and boil all together for 
one hour. — Mrs. A. H. Ellington. 

Tomato Catsup. — One peck ripe tomatoes chopped, half pound 
sugar, quarter pound salt, six onions, half ounce of spice, 
quarter pound mustard, half ounce black pepper, one-eighth 
ounce of cayenne pepper, one pint vinegar. Cook three hours 
after it is strained. — Mrs. S. W. Tucker. 

Green Tomato Sauce. — Slice green tomatoes and half as many 
onions. Put a layer of each in kettle and sprinkle one table- 
spoonful each of salt, ground mustard and brown sugar, one 



290 



HOW WE COOK IX TENNESSEE. 



teaspoon black pepper, and spices to taste, then add another 
of tomatoes, onions and spices. Cover with strong vinegar; 
boil twenty minutes. — Mrs. D. W. Hughes. 

Cantaloupe Pickle. — Slice and peel fine, ripe cantaloupe, pour 
weak vinegar over it, and let remain over night ; lay them in a 
colander and measure this vinegar; take the same quantity of 
strong vinegar, and to every quart allow two pounds brown 
sugar; let boil one hour and twenty minutes. Before taking 
from the fire put in white mustard seed, cinnamon, mace. — 
Mrs. H. R. Lancaster. 

Sweet Pickle Peaches. — Take seven pounds of fruit, three 
pounds of sugar, and one pint of vinegar. When boiling, put 
in the fruit ; add a few cloves, spice and some cinnamon ; put 
these in a muslin bag. Boil twenty minutes. 

* * * 

FOR THE SICK. 

Beef Tea. — One pound of nice lean beef, cut up fine ; put in 
a large mouth bottle, or jar; set in vessel of cold water and let 
come to a boil. Boil three hours. Lay a top on the jar, but do 
not screw it up tight, Turn at once into a sieve, or the beef 
will soak up the juice. — Mrs. H. R. Lancaster. 

Beef Extract. — Take a porterhouse steak about one inch 
thick; remove all fat; boil quickly over a brisk fire. Have 
ready a teacup, warmed in hot water; place beef in a lemon 
squeezer, extracting all juice into the cup. Season with salt, 
Serve at once. Invaluable where solid food cannot be taken. 

Albumen Water. — To half glass crushed ice add whites of 
two eggs; beat it then with a fork until it froths nicely; add 
juice of half a lemon, one teaspoon of sugar, and one teaspoon 
of whiskey. To be given in cases of fever. 



HOW AYE COOK IX TENNESSEE. 



291 



MISCELLANY. 

POISONS AND THEIR ANTIDOTES. 

Acids — Sulphuric. Nitric, Muriatic, Oxalic. — Give alkali — 
soap and soda usually at hand. Provoke vomiting. Give bland 
drinks and milk. Secure rest. Relieve pain with opium, and 
stimulate if necessary. 

Carbolic Acid. — Give Epsom salts, dilute sulphuric acid, 
glycerine, and oil. Produce vomiting. Stimulate if necessary, 

Prussic. — Give dilute ammonia water, chlorine water, solu- 
tion of a salt of iron. Produce vomiting, and stimulate if ne- 
cessary. 

Arsenic, Paris Green, Fowler's Solution. — Provoke vomiting. 
Give hydrated oxide of iron. Magnesia in large quantities. 
Give milk, butter, and a dose of castor oil. Avoid giving acids. 
Stimulate if necessary. 

Nitrate of Silver (lunar caustic). — Give strong solution of 
common solt and repeat often. This decomposes the poison. 
Produce vomiting. 

Mercury, White and Red Precipitate, Corrosive Sublimate, 
Vermillion. — Albumen, whites of eggs, milk and wheat flour in 
water. Provoke vomiting. Give some infusion containing tan- 
nic acid. 

Antimony, Tartar Emetic, Oxide of Antimony. — Give large 
drafts of warm water. Provoke vomiting. Give infusion of oak 
bark. Give raw eggs and milk and a dose of castor oil. Stimu- 
late if necessary. 

Phosphorus, Matches, etc. — Give emetics, magnesia and water 
and mucilaginous drinks freely. 

Acetate and Sulphate of Zine (white vitrol). — Vomiting will 
be relieved by large draughts of warm water. Carbonate of 



292 



HOW WE COOK IX TENNESSEE. 



Use P. & S. Safe 
Headache Cure 



rewsj 



It is Guaranteed. 



Pinkston & Scruggs. 



Price 25c. 




soda in solution will decompose the sulphate. Milk and albu- 
men will act as an antidote. 

Copper and Its Salts, Verdigris. — Give albumen, milk, white 
of eggs in solution, freely. Avoid giving vinegar. 

Alcohol. — Provoke vomiting. Give hartshorn and water. 

Opium, Morphine, Laudanum, Paregoric, Choral. — Provoke 
vomiting repeatedly. Give atropine, strong coffee, and tea. 
Keep the patient in motion. Dash cold water on the head and 
shoulders. Use artificial respiration if necessary. 

Strychnine. — Give emetics, chlorine water: inhale chloro- 
form, ether, and the nitrate of anryl. Give choral and the bro- 
mides. Secure rest. 

Acetate of Lead (sugar of lead). — Give Epsom salts or di- 
luted sulphuric acid. Produce vomiting. Give bland drinks 
and dose castor oil; lemonade and white of eggs. 

Creosote. — Give albumen and white of eggs, milk, or wheat 
flour. Provoke vomiting. 

Iodine. — Give starch, wheat flour, and arrowroot well mixed 
in water. This makes an insoluble compound. Give vinegar 
and water and move the bowels. 

Alkalies, Carbonate of Ammonia, Caustic Potash, Hartshorn, 
Lye. — Give vinegar, lemon juice, or citric acid in solution. 
Give castor oil, olive oil, linseed oil. and mucilaginous drinks. 
Provoke vomiting. Relieve pain with opium and stimulate if 
necessary. 



HOW WE COOK IN TENNESSEE. 



293 



Geo. H. Geer, Jeweler. 



Cure for Earache. — Take a bit of cotton batting, put upon it 
a pinch of black pepper ; gather it up and tie it ; dip it in sweet 
oil, and insert it in the ear. Put a flannel bandage over the 
head to keep it warm. It will give immediate relief. 

Another Cure for Earache. — Take an onion and roast it well ; 
pour on it a little laudanum and sweet oil. Put a few drops 
of the juice in the ear, and stop it with wool; bind the warm 
onion to it. 

Liniment. — Turpentine, coal oil and wood alcohol, equal 
parts, and five cents worth of gum camphor cut up in it; fine 
for rheumatism. — J. P. Snider. 

Cerate to Dress Blisters. — Take equal parts of lard and mut- 
ton suet, and half as much yellow beeswax as there is suet ; mix 
together ; when the wax is melted take from the fire and stir it 
till cool. If you do not stir until it is thick as mush the wax 
will harden first and the salve will be no good. This gives 
great relief, and is very fine. — Miss Pet McCorry. 

Tetter Wash. — Pour tablespoons copperas; burn it twenty- 
four hours; add one quart water; wash with it three times a 
day.— Mrs. E. J. Taylor. 

For Bite of Insects. — A lump of wet saleratus applied to the 
sting of a wasp, spider, or bee, will stop the pain almost imme- 
diately, and prevent all swelling of the part. 

Erysipelas. — Stew one tablespoon of cayenne pepper in three 
ounces of olive oil; apply with soft cloth. It is also good for 
old sres. Tested remedy. 

Lime Water. — Lime water is easily prepared. Get a good- 
sized lump of lime and slake it by pouring water over it. Let 
the water settle, then pour it off and pour more water over the 



294 



HOW WE COOK IN TENNESSEE. 



Holland Dry Goods 

and ~ = 

Clothing Company 



In the Murray Block. 

Both Phones 54. 



J. J. MOFFIT 

Choice Fresh Meats, 
Fish and Oysters. 

Vegetables and Fruit in Season. 
439 N. Royal Street. 
Phone 154. 



lime. This too should be left to settle and then decanted off, 
after which the lime is put in a large bottle and water added. 
As the water is used, the bottle can be refilled. Replace the lime 
once in two or three months. 

Plaster for Risen Breast. — Beeswax, mutton suet and gum 
camphor, each size of a walnut, one tablespoon of linseed oil; 
stew all together in a pan for ten minutes, with the flannel cloth 
in it. Apply as hot as can be borne, and it will stop any rising 
of the breast if taken in time. — Mrs. E. J. Taylor. 

Mustard Plaster. — Two tablespoons mustard, and one table- 
spoon flour, rubbed to a paste with a little warm water, or the 
white of an egg. Spread on a cloth and cover with thin muslin 
so the mustard will not come in contact with the skin. 

For Burns. — Great relief is sometimes afforded' in case of a 
burn by sprinkling thickly with carbonate of soda, and laying 
over this a soft linen cloth, saturated with water. Linseed oil 
and lime water, mixed in equal quantities, are also excellent 
for a burn. 

To Kill Waterbugs and Roaches. — Use Sterns Electric Roach 
Paste. — Mrs. H. R. Lancaster. 

To Kill Cockroaches. — Sprinkle hellebore on the floor at 
night.— Mrs. H. C. Irby. 

Library Paste. — Five pints cold water, six heaping table- 
spoons flour, one tablespoon gum arabic, one teaspoon alum, 
one teaspoon oil of cloves. Put four pints water and gum 



HOW WE COOK IN TENNESSEE. 



295 



Jackson Produce Go. Buys Old Feather Beds. 



arabic on stove. While these are heating mix the flour and the 
alum with the remaining pint of water. When the water is 
hot, but not boiling, add the alum and flour mixture, and stir 
constantly till it boils. When well thickened and smooth add 
the oil of cloves, and put it in jars while hot. The alum keeps 
the bugs away; roaches, etc., would do much damage because 
attracted by the flour. The oil of cloves keeps it from spoiling. 
This rule was obtained from a professional librarian. — Boston 
Cooking School. 

How to Wash Cup Towels. — Cut up piece of paraffine about 
one ich square, and shave about one-quarter cake of bar soap 
in half gallon of hot water. When it has melted put in tea 
towels and boil. It cleanses without rubbing, and is very fine. 
— Marion Harland. Tested by Mrs. J. E. Ryley. 

To Remove Iron Rust, — Salts of lemon, applied to spot and 
exposed to the sun, will remove iron rust from linen. 



CONSUMERS ICE CO. 

Manufacturers of 

Pure Crystal ICE, from Filtered Distilled Water, 

and Dealers in 

BEST GRADES DOMESTIC COAL 

Exclusive Agents for the Celebrated Fordsville Block Coal. 
Telephone 440 



296 



HOW WE COOK IN TENNESSEE. 



J. C. EDENTON, President. I. B. TIGRETT, Cashier. 

WALTER L. BROWN, Vice-Pres. B. H. BLALOCK, Ass't Cashier. 

Union Bank $ Crust Co. 



Copital and Surplus, $120,000.00 

lacksonit, Cm 

Acts as Guardian, Executor or Trustee. 
Largest Savings Department in the City. 
Interest Allowed on Deposits. 



HOW AVE COOK IN TENNESSEE. 



297 



MENUS, 



Afternoon Buffet Refreshments for a Valentine Party. 

Broiled Oysters on Toast, Radishes. 
Celery Salad, on Lettuce, with Mayonnaise. 
Trench Capers. Midget Pickle. Olives. 

Butter Thins. Coffee. 
Angel Food Cake. 
Heart Shaped, Pink Ice Cream. 
Cinnamon Drops. 

Company Luncheon. 

Bouillon, Bread Sticks. 
Deviled Oysters in Paper Cases, Tomato Ketchup. 
Chicken, Maryland Style. . 
Stewed Celery. 
Apple Salad in Apple Cases. 
Wafers Cream Cheese. 

Charlotte Russe. Sponge Cake. 

Coffee. 

Green and White Luncheon. 

Cream of Pea Soup, Wafers. 
Timbale of Fish, Cream of Spinach Sauce. 
Boiled Chicken on Bed of Rice, Cream Sauce, Chopped Parsley Garnish. 
Waldorf Salad in Green Apple Shells. 
Wafers. Cream Cheese. 

Charlotte Russe with Chopped Pistachio Nuts. 
Almond Wafers. 
Coffee. 

Pink Luncheon. 

Cream of Tomato Soup, Croutons. 
Radishes. Olives. 
Fish Timbale Garnished with Shrimps. 
Cream of Tomato Sauce. 
Veal Cutlets. Potato Croquettes. Buttered Beets. 

Waldorf Salad in Red Apple Skins. 
Wafers. Edam Cheese. 

Strawberry Charlotte. Small Cakes with Rose Icing* 

Coffee. 



298 



HOW WE COOK IN TENNESSEE. 



Chafing-Dish Luncheon. 

Caviar Canapes. 
Clam Bouillon, Whipped Cream. 
Olives. Radishes. 
Creamed Sweetbreads with Fresh Mushrooms. 
Milk Biscuits. 
Waldorf Salad on Lettuce Leaves. 
Wafers. Cream Cheese. 

Lemon Jeily. Soft Custard. 

Lady Fingers. Coffee. 

Luncheon. 

Fried Chicken. 
Stuffed Tomatoes. Green Peas. 

Dressed Cucumbers in the Rind. 
Hot Rolls. Beaten Biscuit. 

Ice Tea. 

Chicken Salad, Garnished with Nasturtiums. 
Wafers. 

Pine Apple Ice, Served on Sliced Pine Apple. 
Marshmallow Cake. 

— Mrs. E. L. James. 

Afternoon Tea, Served in Buffet Style. 

Chicken Salad on Lettuce. 
Cheese Balls, Stuffed with Pecan Nuts. • 
Saratoga Chips. Olives. Peanut Sandwiches. 

Wafers. 

Scalloped Oysters. Rolls. 
Fruit Relish, with Whipped Cream and Maraschino Cherries, 
in Orange Cups. 
Nut Kisses. Black Coffee. 

—Mrs. T. H. Temple. 

Banquet for 150 People. 

Fruit Cocktail. 
Shrimp Salad, with Olive Dressing, Cucumber Aspic. 
Wafers. 

Chicken on Toast, Garnished with Parsley. 
Potato Chips. Olives. Beaten Biscuit. 

Lemon Ice. 
Stuffed Tomatoes, with Nuts and Celery. 
Tongue Sandwiches. Wafers. 
Block Cream with Strawberries. 
Kisses. Macaroons. 
Black Coffee. 

Part estimate of materials used: 75 chickens, 10 cans shrimp, tongues, 
13 dozen tomatoes, 300 beaten biscuit, 24 blocks of cream, iy 2 crates of 
strawberries, 8 pounds macaroons and kisses. — Mrs. Nelson. 



HOW WE COOK IN TENNESSEE. 



299 



Y. M. C. A. Banquet. 

Fruit Eelish. 

Brain Croquettes. Potato Chips. 

Wafers. 

Barbecued Lamb and Sauce, Green Peas. 
Asparagus Tips on Toast. Pickle. 
Hot Rolls. Apple Compote. 

Mint Ice. 

Chicken Salad. Olives. 
Tomato a la Mayonnaise. Wafers. 
Strawberries. 

Block Cream. Angel Food Cake. 

Black Coffee. 



Menu for an April Dinner. 

Grape Fruit. 

Cream of Asparagus Soup. Snowflake Wafers. 

Spring Lamb. Mint Sauce. 

Green Peas in Cases. Creamed Cauliflower. 

Mangoes. Hot Rolls. 

Mint Ice. 

Broiled Spring Chicken on Toast. New Potatoes. 

Baked Apple with Whipped Cream. 
Roumania Punch. 
Stuffed Tomato on Lettuce Leaf. Boston Cream Sandwiches. 
Olives. Radishes. 
Strawberries in Ice Cream Baskets. 
Angel Food Cake. 
Cafe Noir. Wafers. Cheese Balls. 

Salted Almonds. Nuts. 

— Miss Crook. 



FOR FIRE INSURANCE 



SEE 



J. T. McCutrtien, Jr., & Go. 

PYTHIAN BUILDING 

Phones 89. 



An Important Recipe. 

Where clear vis- 
ion and relief for 
headache in the 
region of eyes is 
desired, wear a pair of glasses pre- 
scribed by Irby L. Grady, 205 E. 
Main Street. Test free. 

They are guaranteed. 




300 HOW WE COOK IN TENNESSEE. 



Luncheon Menu. 

Fruit Salad. 

Cream of Tomato Soup. Wafers. 
Fish Croquettes. Potato Spirals. 

Tartar Sauce in Lemon Cups. 
Eoast Turkey, Oyster Dressing, Cranberry Jelly. 
Green Peas. Hot Bolls. 

Orange Ice. 

Apple and Celery Salad, Served in Apple Cases. 
Olives. Nut Sandwiches. 

Nesselrode Pudding. Block Cake. 

Coffee. Cheese. 
Almonds. Mints. 

— Miss Pattie Crook. 



Luncheon Menu. 

Grape Fruit. 
Cream of Celery Soup, Wafers. 
Creamed Brains and Sweetbreads. 
Hot Pastry Sticks. 
Broiled Chicken on Toast. Stuffed Potatoes. 

Asparagus Tips. Currant Jelly. 

Beaten Biscuit. 
Lemon Ice. 
Waldorf Salad on Lettuce Leaf. 
Wafers. 

Chocolate Ice Cream. Block Cake. 

Coffee. Cheese Sticks. 

Peppermints. Salted Almonds. 

— Miss Pattie Crook. 



Six O'clock Dinner. 

Fruit Belish. 

Broiled Chicken. Potato Chips. 

Frozen Cucumber Salad in Green Peppers. 
Hot Bolls. 

Lemon Ice, Garnished with Cream de Menthe Cherries. 
Spring Lamb. Peas on Rosettes. 

Asparagus Through Green Pepper Rings. 
Pineapple Fritters. Hot Rolls. 

Chicken Salad, on Nasturtium Leaves, with Mayonnaise. 
Stuffed Tomatoes on Lettuce Leaf. 
Olives. Mangoes. 
Beaten Biscuit. 
Pistachio Cream. Angel Food Cake. 

Black Coffee. Wafers. Cheese Balls. 

—Mrs. B. P. Cantrell. 



HOW WE COOK IN TENNESSEE. 



301 



The Christmas Dinner. 

Canapes. 

Raw or Fried Oysters. Lemon Quarters. 

Horse Radish Sauce. Buttered Brown Bread. 
Consomme, or Clear Soup. 
Celery. Salted Nuts. Pickles or Olives. 

Roast Goose. Chestnut Stuffing. 

Giblet Gravy. Piquant Apple Sauce. 

Browned Mashed Potatoes. Creamed Onions. 

Salad of Nuts, with Celery, Apples or Cabbage on Lettuce Leaves. 
Cheese Wafers or Crackers. 
Plum Pudding, Hard Sauce. 
Banana Sherbet or Ice Cream. 
Fruit. Home Made Candies. Raisins. 

Coffee. 



A Christmas Menu. 

Grape Fruit with Maraschino Cherries. 
Cream of Oyster Soup. 
Finger Rolls. Stuffed Olives. 

Roast Turkey. Giblet Sauce. 

Cranberry Frappe. Pineapple Jelly. 

Macaroni and Cheese. 
Mashed Potatoes. Raised Biscuit. 

Salad of French Green Beans and Celery. 
Brown Bread Sandwiches. 
Caramel Ice Cream. 
Rich Fruit Cake. Cocoanut Cake. 

Candied Fruits. Nuts. Raisins. 

Coffee. 



Christmas Dinner. 

Cavair Canapes. 
Clear Soup. 

Olives. Salted Nuts. Celery. 

Creamed Oysters in Ramekins. 
Roast Turkey. "Walnut Stuffing. Giblet Sauce. 

Mashed Potatoes. Candied Sweet Potatoes. 

Cranberry Sherbet. 
Sweetbread Cutlets with Asparagus Tips. 
Malaga Grape, Celery and Pecan Salad. 
Wafers. Maraschino Parfait. Orange Sauce. 

Assorted Cakes. 
Nuts. Bonbons. Crackers. Cheese. 

Coffee. 



302 



HOW WE COOK IN TENNESSEE. 



A Southern Christmas Dinner. 

Upon what meat cloth this our Caesar feed that he hath grown so 
great." — Julius Caesar, Act 1, Scene 2. 

Oyster Cocktail. 
Bouillon Supreme. Bread Sticks. 

Celery. Badishes. Olives. 

Oysters a la Creole. 



Baked Fish. 

Sweetbread. 
Boast Turkey. 

Eoast Wild Duck. 
Czarina Cream. 
Fruit. 



Parisienne Potatoes. 
Green Peas. 
Bread Stuffing. Giblet Sauce. 

Cranberry Jelly. 
Orange Sherbet. 

Celery and Apple Salad. 
Angel Cream Cake. 



Confectionery. 
Cafe Noir. 

Dinner. 

Tomato Bisque. 



Boasted Young Pig. 
Stuffed Sweet Potatoes. 

Fried Ovsters. 



Nuts. 



Apple Sauce. 
Boston Baked Beans. 



Lettuce. 

Pumpkin Pie. 

Salted Almonds. 



Nut Salad. 
Fruit, 



Celery. 
Marshmallow Cake. 



Tomato Bisque. 
Potatoes a la Creme. 

Celeiy. 

Asparagus. 

Olives. 

Cafe Noir. 



Coffee. 
Dinner. 

Oyster Cocktail. 

Baked Bed Fish. 

Green Peas. 
Glace de Cherry. 
Koast Turkey. 



Bonbons. 



Brent 's Crackers. 



Corn Dodgers. 



Cranberries. 
Hot Biscuit. 



Fruit Salad. 
Tomato Aspic. 
English Plum Pudding. 



Wafers. 

Cheese Straws. 
-Mrs. Sam C. Lancaster. 



Morning Party for 25 People. 

Brain Croquettes. Saratoga Chips. 

Tomatoes Stuffed with Pecans and Celery, Olive Oil Dressing. 
Olives with Crushed Ice. 
Hot Bolls. Wafers. Iced Tea. 

Neapolitan Brick Cream with Bavarian Sauce. 
Angel Food Cake. 

—Mrs. T. H. Temple. 



HOW WE COOK IN TENNESSEE. 



303 



FRENCH WORDS IN COOKING. 

Aspic. — Savory jelly for cold dishes. 

Au gratin. — Dishes prepared with sauce and crumbs and baked. 
Bouches. — Very thin patties or cakes, as name indicates — mouthfuls. 
Bechamel. — A rich, white sauce made with stock. 
Bisque. — A white soup made of shell fish. 

Bouillon. — A clear soup, stronger than broth, yet not so strong as 
consomme. 

Braise. — Meat cooked in a closely covered stewpan, so that it retains 
its own flavor and those of the vegetables and flavorings put with it. 
Cannelon. — Stuffed rolled-up meat. 

Consomme. — Clear soup or bouillon boiled down till very rich, i. e. con- 
sumed. 

Croustades. — Fried forms of bread to serve minces or other meats upon. 
Entree. — A small dish, usually served between the courses at dinner. 
Fondue. — A light preparation of melted cheese. 
Fondant. — Sugar boiled and beaten to a creamy paste. 
Hollandaise Sauce. — A rich sauce, something like hot mayonnaise. 
Matelote. — A rich fish stew, with wine. 
Mayonnaise. — A rich salad dressing. 
Meringue. — Sugar and white of egg beaten to sauce. 
Marmade. — A liquor of spices, vinegar, etc., in which fish or meats are 
steeped before cooking. 

Poulette Sauce. — A bechamel sauce, to which white wine and sometimes 
eggs are added. 

Ragout. — A rich, brown stew, with mushrooms, vegetables, etc. 

Piquante. — A sauce of several flavors, acid predominating. 

Quenelles. — Forcemeat with bread, yolks of eggs highly seasoned, and 
formed with a spoon to an oval shape; then poached and used either as a 
dish by themselves, or to garnish. 

Rissole. — Eich mince of meat or fish rolled in thin pastry and fried. 

Sauter. — To toss meat, etc., over the fire, in a little fat. 

Souffle. — A very light, much whipped-up pudding or omelette. 

Timbale. — A sort of pie in a mold. 



304 



HOW WE COOK IX TENNESSEE. 



THE INDEX. 



SOUPS. 

Asparagus Soup 7 

Barley Soup 9 

Bouillon 4 

Bouillon for Twelve 4 

Celery Bouillon 4 

Chicken Stew 10 

Clear Tomato Soup 5 

Consomme 3 

Corn-Cob Soup 7 

Cream of Asparagus Soup 7 

Cream Barley Soup 8 

Cream of Celery Soup 6 

Cream of Cheese Soup 9 

Cream of Corn Soup 7 

Cream of Corn Soup 9 

Cream Tomato Soup 6 

Cream of Tomato Soup 6 

Crab Gumbo 12 

File for Soup 13 

Force Meat Balls for Soup 14 

Green Pea Soup 10 

Gumbo 11 

Gumbo File 13 

Marrow Balls 14 

Noodles 14 

Okra Gumbo 12 

Oyster Soup 9 

Pea Soup 10 

Potato Soup 8 

Split Pea Soup 10 

Squirrel Stew 11 

Squirrel Stew for Twenty Gallons 11 

The "Way to Make Croutons 14 

To Make Clear Tomato Soup .... 5 

To Prepare File for Gumbo 13 

Tomato Bisque 5 

Tomato Bouillon with Oysters. . . 4 

Tomato Puree 6 

Turtle or Terrapin Stew 10 

Veal Soup 6 

Vegetable Soup 11 

White Soup .' 3 



FISH. 

Baked Fish 16 

Baked Fish, No. 4 16 

Baked Mackerel 21 

Baked Bed Snapper 16 

Broiled Fish 15 

Buttered Shrimp 18 

Canned Salmon Loaf 17 

Clam Chowder 20 

Clams 20 

Codfish a la Creme 19 

Codfish Balls 20 

Codfish on Toast 19 

Crab or Shrimp Patties 19 

Creamed Codfish 19 

Deviled Crabs 18 

Fish 15 

Fish a la Creme 16 

Fish Pudding 17 

Fried Bed Snapper 16 

Frogs 21 

How Salt Fish Should be Fresh- 
ened 21 

Salmon Bake 18 

Salmon Draft 18 

Sauce for Canned Salmon 17 

Shredded Codfish Balls 20 

Stewed Crabs 18 

Shrimp Salad 19 

Steamed Fish 15 

To Cook Salt Mackerel 21 

OYSTERS. 

Broiled Oysters 24 

Deviled Oysters 25 

Fine Oyster Pie 25 

Fried Oysters, No. 1 22 

Fried Oysters, No. 2 22 

Fried Ovsters, No. 3 22 

Grilled Oysters 24 

Oyster Bisque 24 

Ovster Cocktail 26 

Oyster Loaf 23 



HOW "WE COOK IN TENNESSEE. 



305 



Oysters.— Continued. page 

Oyster Patties 25 

Oyster Pates 25 

Ovster Stew 23 

Scalloped Oysters 24 

Steamed Oysters 24 

Stewed Oysters, No. 2 23 

FISH AND MEAT SAUCES. 

Bechamel Sauce 31 

Brown Sauce 31 

Cranberry Sauce 28 

Caper Sauce 29 j 

Drawn Butter 92 

Hollandaise Sauce 30 

Horseradish Sauce 31 

Lemon Pecan Sauce for Meat. ... 31 

Mint JeUy 27 

Mint Jelly for Cold Lamb 28 

Mint Sauce for Lamb 27 

Mushroom Sauce 29 

Nut Conserve 29 

Onion Sauce 30 

Tartar Sauce 17 

Tartar Sauce for Pish 30 

MEATS. 

A Nice Breakfast Dish 41 

Back-bone Stew 36 

Baked Chicken 44 

Baked Hash 52 

Baked Turkey 50 

Barbecue 34 

Barbecued Pork 31 

Beef Cakes 40 

Beef Heart 42 

Beef Loaf 41 

Beef Steak 37 

Beef Steak and Onions 37 

Beef Steak Bolls 42 

Boiled Beef Tongue 39 

Boiled Chicken 45 

Boiled Ham 33 

Broiled Steak 37 

Brain Fritters 52 

Brains 51 

Breaded Lamb Chops 44 

Broiled Chicken 45 

Broiled Chicken on Toast 46 

Broiled Quail 56 



Meats.— Continued. page 

Broiled Squirrel 55 

Canvasback Duck 56 

Carving Meats 32 

Chicken Patties 49 

Chicken Pie 49 

Chicken Pot-pie 49 

Chicken Saute 47 

Chicken Stew 47 

Chicken Terrapin 48 

Chicken Timbals 47 

Chili Con-Came 54 

Cold Boast Warmed with Toma- 
toes 40 

Corned Beef Hash 40 

Creamed Chicken 47 

Creole Boast 40 

Creole Steak 38 

Dressing 55 

Dressing for Fowls 50 

Dry Hash 52 

Ducks 55 

Escalloped Chicken 46 

Fricassee Babbit 54 

Fried Beef Steak, No. 2 38 

Fried Beef Liver 41 

Fried Brains 52 

Fried Chicken 44 

Fried Ham 33 

Fried Babbit 54 

Fried Steak 38 

Frizzled Beef 38 

Garnishes 32 

German Hash 40* 

Hamburger Steak 38 

Ham Balls 33 

Ham Toast 33 

Hashed Mutton 44 

Hash with Gravy 52 

Hot Tamales 57 

Jellied Chicken 48 

Lamb Stew 44 

Liver Fritters 41 

Meat Loaf 41 

Mince Meat 50 

Minced Chicken a la Creme 46 

Mock Duck 38 

Opossum 57 

Oyster Dressing for Turkey 50 

Pig's Head Pudding 35 



306 HOW WE COOK 



IN TENNESSEE. 



Meats. — Continued. page 

Pork Steak 34 

Pork Tenderloins 34 

Pot Eoast 42 

Pressed Veal 43 

Proportions for Sausage Meat... 36 

Rissoles of Sweetbreads 53 

Roast Beef 39 

Roast Duck 56 

Roast Goose 55 

Roast Mutton 44 

Roast Pork 34 

Roast Quail 56 

Round Roll Steaks 36 

Sausage 36 

Sausage Meat 36 

Scalloped Beef 39 

Scrapple 35 

Souse 35 

Spare-rib 36 

Stewed Pigeons 57 

Stewed Squirrel 55 

Stuffed Green Peppers 53 

Stuffed Peppers 53 

Sweetbreads 53 

To Boil a Ham 33 

To Boil a Hen 45 

To Boil Fresh Pork Ham 34 

To Broil Birds 56 

To Broil Steak 37 

To Cook a Pig's" Head 35 

To Cure a Dozen Tongues 39 

To Make Fish Timbals 48 

To Prepare Frog Legs 54 

To Roast a Goose 55 

Turkey Dressing 50 

Turkey Scallop 49 

Veal Cutlets 42 

Veal Loaf 43 

Veal Roast 43 

Veal Stew 43 

Veal or Meat Pie 43 

EGGS. 

A Delicious Breakfast Dish 61 

Boiled Eggs 58 

Cupped Eggs 62 

Dressing for Stuffed Eggs 61 

Deviled Eggs 60 

Eggs en Surprise 62 



Eggs.— Continued. page 

Eggs for Breakfast . 62 

Eggs on Toast , 59 

Egg Scramble 59 

Egg Toast 59 

Fried Eggs 59 

Ham Omelet 60 

Mexican Omelet 60 

Omelets 60 

Poached Egg8 58 

Rumbled Eggs 61 

Scalloped Eggs 59 

Scrambled Eggs 59 

Shirred Eggs 60 

Soft Boiled Eggs 58 

Steamed Eggs 58 

Stuffed Eggs 61 

To Poach Eggs 58 

To Scramble Eggs 59 

To Test Eggs 58 

CHEESE. 

Cheese Fondu 64 

Cheese Ramakin 64 

Cheese Salad in Egg Cases 64 

Cheese Souffle 63 

Cheese Straws 65 

Cheese Toast 64 

Cottage Cheese 64 

Scalloped Cheese 64 

Toasted Cheese 65 

Welsh Rarebit 63 

Welsh Rarebit (chafing dish) 72 

CROQUETTES. 

Banana Croquettes 66 

Brain Croquettes 66 

Canned Chicken Croquettes 69 

Chicken and Brain Croquettes... 67 

Chicken Croquettes 67 

Chicken Croquettes (chafing dish) 71 

Ham Croquettes 67 

Rice Croquettes 109 

Salmon Croquettes 67 

To Fry Croquettes 66 

To Make Croquettes 66 

THE CHAFING DISH. 

Chicken Croquettes 71 

Crab Toast 71 

Lobster a la Newberg 72 



HOW WE COOK 



IN TENNESSEE. 307 



Chafing Dish. — Continued, page 



Pan Eoast 70 

Petit Pois 71 

Quail 71 

Eice Croquettes 71 

Stewed Oysters 71 

Students' Wafers 71 

Sweetbreads 72 

Welsh Earebit 72 

SANDWICHES. 

A Good Sandwich 77 

Apple Sandwiches 74 

Brown Bread Sandwiches 75 

Club Sandwiches 73 

Chicken Salad Sandwiches 74 

Chicken Sandwiches 73 

Caviar Canapes 74 

Cheese Sandwiches 76 

Chocolate Sandwiches 75 

Divided Crackers 78 

Fruit and Nut Sandwiches 77 

Ham Sandwiches 73 

Lettuce Sandwiches 74 

Maple Sandwiches 77 

Mint Sandwiches 75 

Nasturtium Sandwiches 78 

Nut and Chicken Sandwich 77 

Nut Ginger Sandwiches ; . 77 

Nut Sandwiches 77 

Olive Sandwiches 75 

Peanut Sandwiches 76 

Salmon Sandwiches 74 

Sardine Canapes 74 

Sardine Sandwiches 74 

Sweetbread Sandwiches 75 

Sweet Peanut Sandwiches 76 

Tartare Sandwiches 78 

SALADS. 

Apple Salad 87 

American Beauty Salad •. 88 

Banana Salad 87 

Beet Salad 84 

Canned Chicken Salad 81 

Celery Salad 87 

Celery and Sardine Salad 83 

Chicken Pilaff 81 

Chicken Salad 79 

Chicken Salad for 150 80 



Salads. — Continued. page 

Chicken or Turkey Salad 80 

Cream Dressing for Fruit Salad. . 89 

Cream Salad Dressing 89 

Cucumber Aspic 92 

Cucumber Salad 84 

Deviled Egg Salad 84 

Dressing for Slaw 90 

Dressing for Slaw 107 

Dressing for Lettuce 90 

Drawn Butter 92 

French Fruit Salad 88 

French Salad 85 

Frozen Cucumber Salad 85 

Fruit Salad 88 

Grape Fruit Salad 88 

Green Pepper and Tomato Salad. 86 

Irish Potato Salad 85 

Knoxall Salad — Chicken Cream.. 81 

Lobster Salad 102 

Mayonnaise Dressing 90 

Mustard Dressing ' 91 

Neapolitan Salad 82 

Olive Oil Salad Dressing 89 

Oyster Salad . 82 

Pear and Nut Salad : . . . 88 

Potato Salad 85 

Prepared Mustard 91 

Salad Dressing 81 

Salad Dressing 89 

Salmon Salad 83 

Salted Almonds 92 

Sardine and Celery Salad 83 

Shrimp Salad 83 

Shrimp Salad Dressing 90 

Sweetbread Salad 83 

Tomato Aspic 86 

Tongue Salad 82 

Tomato Salad 86 

Tomato Jelly 92 

Tomato and Pineapple Salad ... 87 

Waldorf Salad 84 



VEGETABLES. 



Asparagus 103 

Asparagus a la Creme 104 

Asparagus Fritters 104 

Baked Egg Plant 105 

Baked Irish Potatoes 99 

Baked Sweet Potatoes 100 



308 HOW WE COOK 



IN TENNESSEE. 



Vegetables. — Continued, page 



Beets 106 

Boiled Potatoes 98 

Boston Baked Beans 104 

Broiled Tomatoes 103 

Brown Hashed Potatoes 96 

Buttered Beets 106 

Cabbage Boiled 96 

Candied Sweet Potatoes 100 

Carrots Mashed 106 

Cauliflower 96 

Cold Slaw 106 I 

Cornfield Peas 94 

Corn Fritters 100 

Corn Pudding . .101 

Creamed Peas 94 

Creamed Potatoes 99 

Deviled Potatoes 98 

Dressing for Cold Slaw 107 

Egg Plant Pudding 105 

Escalloped Asparagus 104 

Escalloped Cabbage 95 

Fried Cabbage 96 

Fried Cucumbers 95 

Fried Egg Plant 105 

Fried Squash 101 

Green Corn, Boiled -. 101 

Green Peas 94 

Hot Slaw 106 

How to Keep Lettuce Fresh 105 

Medicinal Properties of Foods ... 93 

New Potatoes 97 

Onions 105 

Oyster Plant 101 

Parsnips 101 

Parsnip Fritters 101 

Potatoes 96 

Potato Croquettes 97 

Potato Balls 99 

Potato Eissoles 98 

Potato Snowballs 99 

Riced Potatoes 98 

Roasted Potatoes 98 

Saratoga Potatoes 97 

Scalloped Potatoes 98 

Scalloped Tomatoes 102 

Snap Beans 104 

Suanish Tomatoes 102 

Squash '. 101 

Stewed Carrots 106 



Vegetables. — Continued. PA ge 



Stewed Celery 105 

Stewed Corn 100 

Stuffed Potatoes 99 

Stewed Tomatoes 102 

String Beans 104 

Stuffed Baked Tomatoes 103 

Stuffed Cabbage 95 

Stuffed Tomatoes 102 

Sweet Potatoes 100 

Sweet Potato Cakes 100 

Texas Potatoes 97 

Time Required for Cooking 93 

Tomatoes and Onions 103 

Tomatoes Stuffed with Lobster.. 102 

To Boil Green Peas 94 

To Boil Okra 106 

To Dress Cucumbers Raw 95 

To Fry Sweet Potatoes 100 

Turnips 94 

Turnip Salad 94 

CEREALS. 

Baked Grits 109 

Boiled Rice 108 

Fried Mush 108 

Grits 3 08 

Hominy 3 08 

Mush 108 

Rice as a Relish 109 

Rice Cakes 108 

Rice Croquettes 109 

Spanish Rice 108 

MACARONI. 

Macaroni 110 

Baked Macaroni 110 

Italian Macaroni Ill 

Macaroni and Cheese 110 

Macaroni with Cheese 110 

Macaroni with Eggs 110 

Macaroni with Tomatoes Ill 

Spaghetti and Tomatoes Ill 

BREAD. 

Baking Powder Biscuits 124 

Batter Bread 126 

Batter Cakes 126 

Batter Cakes of Flour 126 

Beaten Biscuit 124 



HOW WE COOK IN TENNESSEE. 



309 



Bread. — Continued. page 

Biscuits 123 

Bread 113 

Bread Sticks 118 

Brown Bread 121 

Brown Bread, Steamed 122 

Buns 119 

Cheap Becipe for Batter Cakes.. 126 

Cinnamon Roses 127 

Coffee Cake 121 

Coffee Bread 117 

Coffee Bread 121 

Corn Cakes 130 

Corn Dodgers 130 

Corn Meal Batter Cakes, No. 1..131 

Corn Meal Muffins 128 

Corn Meal Souffle 130 

Corn Muffins 128 

Corn Pones 130 

Cracker Fritters 127 

Crackling Bread 131 

Cream Toast 118 

Crowns 119 

Crumb Griddle Cakes 126 

Currant Bread 123 

Delicious Muffins 128 

Drop Biscuits 124 

Dumplings for Stew 127 

Dutch Toast 119 

Egg Bread 130 

Flannel Cakes 127 

French Bolls 115 

French Toast 118 

Graham Bread 122 

Graham Muffins 129 

Griddle Cakes 126 

Grit Bread 122 

Irish Potato Liquid Yeast 113 

Lemon Toast 118 

Light Bread 116 

Light Bread, by a Professional 

Bread Maker 115 

Light Bolls Ill 

Measures and Weights 112 

Mush 129 

Mush Bread 129 

Mush Muffins 129 

Muffins 128 

Oat Meal Muffins 129 

Oatmeal Scones 125 



Bread. — Continued. page 
Old Fashioned Corn Light Bread. 117 

Parker House Rolls 113 

Pocket Books 114 

Pop Overs 127 

Potato Puffs 119 

Potato Yeast 115 

Puffs 127 

Quick Bread 115 

Quick Sally Limn 121 

Rice Bread 122 

Rice Corn Bread 128 

Rolls and Light Bread 112 

Royal Baking Powder 125 

Rusk 121 

Rusks 123 

Rye Bread 123 

Sally Limn 119 

Sally Limn 121 

Salt Rising Bread 116 

Soda Biscuit 124 

Soft Toast 118 

Spoon Bread 128 

Spoon Bread 130 

Sugar Rolls 114 

Superior Rice Waffles 125 

Sweet Milk Biscuits 123 

Sweet Potato Biscuit 125 

Tea Rolls 113 

Tea Rusk 121 

To Make Rolls 114 

Waffles 125 

Waffles and Flannel Cakes 127 

Yeast for Bread 113 

CAKE. 

A Good Chocolate Cake 158 

Almond Cake 156 

Angel Cake 132 

Angel's Food 133 

Angel Food Cake 133 

Angel and Sponge Cake 133 

Banquet Cake 141 

Blackberry Cake 143 

Blackberry Jam Cake 143 

Black Cake 143 

Black Fruit Cake 147 

Bride's Cake 145 

Brown Stone Front 141 

Cake Snowballs 164 



310 



HOW WE COOK IX TENNESSEE. 



Cake. — Continued. page 

( !aramel Cake 141 

Charlotte Polonaise 145 

Cheap Cake 153 

Cheap Sponge Cake 134 

Chocolate Block Cake 159 

Chocolate Cake 158 

Chocolate Cake (Sour Cream) ... .158 

Chocolate Jumbles 165 

Chocolate Loaf Cake 157 

Chocolate Sponge Cake 135 

Chocolate Sponge Icing 136 

Cocoa Cake 143 

Cocoanut Cake 151 

Cocoanut Cookies 166 

Coffee Cake 149 

Coloring for Cakes and Fruits... 132 

Cookies 165 

Corn Starch Cake 146 

Cream Cookies 166 

Cup Cake 144 

Cup Sunshine Cake 154 

Dark Fig Cake 157 

Delicate Cake 161 

Delightful Sponge Cake 135 

Devil's Food 142 

Devil's Food Cake 142 

Dixie Ginger Cake 159 

Dolly Yarden Cake 144 

Doughnuts 162 

English Walnut Cake 157 

Everyday Cake 153 

Feather Cake 144 

Fruit Cake 146 

French Cookies 166 

General Directions for Cake 131 

Gold Cake 154 

Golden Cake 149 

Golden Cake 154 

Ginger Cake 159 

Ginger Cakes 160 

Ginger Snaps 161 

Good Cookies 165 

Good Icing for Above 140 

Good Tea Cakes 164 

Grandmother's Ginger Cake ....159 

Hautier Cake 156 

Hermits 168 

Hickorynut Cake 156 

Hot Water Sponge Cake 134 



Cake. — Continued. 



i How to Make Doughnuts 162 

Ice Cream Cake 152 

Jam Cake 143 

Jelly Eoll 136 

! Lady Finger Cake 136 

| Lady Orange Cake 145 

j Lemon Cake 151 

Little Birthday Cakes. . 167 

! Marble Cake 155 

i Maple Biscuit 163 

Marguerites ..• 168 

: Marshmallow Cake 141 

. Molasses Cookies 166 

' Molasses Spice Cake 152 

Mrs. Mean's White Cake 138 

Neapolitan Cake 144 

Nut Bars 163 

Nut Cookies 165 

i Oatmeal Cookies 166 

i Oatmeal Sugar Wafers 167 

Ocean Cake 148 

Old Fashioned Pound Cake 149 

Pecan Cake 157 

Perfection Cake 159 

Plain Cake 153 

| Plum Cake (very fine) 146 

Poor Man's Fruit Cake 148 

Portugal Cake 151 

Potato Cake 154 

Potato Caramel Cake 155 

Pound Cake 148 

Princeton Kocks 165 

Prohibition Fruit Cake 148 

Bibbon Cake 150 

Bosettes 167 

Boxbury Cakes 161 

Sand Tarts 161 

Scotch Wafers 167 

I Skrewsberrv Cookies 165 

SmaU Two 'Layer Cake 140 

Soft Cookies 166 

Soft Ginger Bread 161 

j Soft Ginger Cake 159 

Solid Chocolate Cake 158 

1 Sponge Cake 134 

; Sponge Cake (white) 134 

! Sponge Cake with Cream Filling.. 135 

i Sponge Boll 136 

! Spice Cake 153 



HOW WE COOK IN TENNESSEE. 311 



Cake. — Continude. page 

Spiced Ginger Cake 160 

Stale Sponge Cake 136 

Sunshine Cake 154 

Sweet Wafers 167 

Tea Cakes 164 

To Use the Yolks 139 

White Cake 138 

White Cake (delicious) 140 

White Cake 152 

White Cream Cake 140 

White Fruit Cake 146 

White Layer Cake 137 

White Perfection Cake 137 

White Sponge Cake 134 

Vanilla Wafers 166 

Velvet Cake 137 

CAKE FILLINGS. 

Caramel Filling 141 

Caramel Filling 168 

Caramel Filling (Brown Sugar) . .169 

Caramel Icing 175 

Charlotte Polonaise Filling 145 

Charlotte Polonaise Filling 171 

Cheap Cake Filling 172 

Chocolate Filling 172 

Chocolate Filling 136 

Chocolate Icing 175 

Chocolate Macaroon Filling 173 

Cold Icing, No. 1 175 

Cooked Icing 174 

Cream for Cake 175 

Cream Filling 171 

Fig Filling 170 

Fruit Filling 172 

Golden Frosting ..175 

Good Icing for Filling 140 

Icing 174 

Icing for Cake 174 

Icing Filling 173 

Ice Cream Filling 152 

Lemon Filling 151 

Lemon Filling 173 

Lemon Cream Filling 173 

Lemon and English Walnut Fill- 
ing 173 

Marshmallow Filling . , 141 

Marshmallow Filling 169 

Marshmallow Frosting 170 



Cake Fillings.— Continued. pa ge 

Marshmallow Icing 170 

Maple Fudge Filling 171 

Maple Nut Frosting 174 

Milk Icing 174 

Pineapple Filling 170 

Prauline 171 

Raisin Filling 170 

Splendid Caramel Filling 168 

PUDDINGS. 

Apple Pudding. 179 

Apple Pudding (excellent) 180 

i Blackberry Jam Pudding 184 

.Blackberry Pudding 183 

Bird Nest Pudding 178 

Boiled Pudding 178 

Brown Betty 180 

Caramel Pudding 182 

Caramel Pudding 188 

Chocolate Pudding 180 

Christmas Pudding 178 

j Cocoanut Pudding 181 

; Confederate Pudding 186 

Cottage Pudding 187 

Cracker Pudding 182 

Cream of Chocolate Whips 188 

Delmonico Pudding 185 

English Plum Pudding 177 

Fig Loaf 187 

French Pudding 188 

Fruit Pudding 178 

Fruit Rice Pudding 185 

: General Rules 176 

Ginger Pudding 187 

Grated Sweet Potato Pudding ..179 

Henrietta Pudding 182 

Jam Pudding 183 

Kiss Pudding 182 

Lady Finger Pudding 187 

Lemon Pudding 181 

Macaroon Pudding 183 

Marshmallow Pudding 188 

Plain Rice Pudding 184 

Plum Pudding 176 

Prune Pudding 184 

Prune Whip 188 

Queen of Puddings 185 

j Queen Mab Pudding 182 

I Rice Pudding, No. 2 184 



312 HOW WE COOK 



IN TENNESSEE. 



Puddings. — Continued, page 

Sweet Potato Pudding 179 

Tapioca Pudding 186 

Twenty-Five Cent Plum Pudding. 17 7 

PIES. 

A Delicious Apple Pie 191 

Amber Custard 200 

Apple Custard 199 

Apple Dumplings 207 

Apple Fritters 205 

Apple Pie 192 

Apple Eoll 206 

Baked Apple Eoll 206 

Banana Fritters 204 

Buttermilk Pie 197 

Caramel Custards 199 

Caramel Pie 197 

Cherry Pie 192 

Chess Cake 206 

Chocolate Cream Puffs 208 

Chocolate Custard 199 

Chocolate Custard 201 

Chocolate Custard 202 

Chocolate Meringue 205 

Chocolate Pie 194 

Cocoanut Cream Pie 198 

Cocoanut Custards 198 

Cocoanut Filling for Pies 198 

Cream of Chocolate Souffle 201 

Cream Custards 200 

Cream Pie 195 

Cream Puff Custards 200 

Cream Puffs 207 

Currant Pie 194 

Custard Sauce 202 

Custard without Crust 203 

Cup Custard 202 

Damson Boll 206 

Delicious Pies 190 

Egg Custard 202 

Flaky Pie Crust 189 

Frenee Pineapple Fritters 205 

Fried Pies 190 

General Bules for Pastry 189 

Grandma's Cocoanut Custards ... .198 

Grape Pie 192 

Green Apple Pie 191 

Irish Potato Pie 191 

Jelly Custard 199 



Pies. — Continued. page 

Lemon Custards 198 

Lemon Pies 195 

Lemon Baisin Pie 199 

Maple Custard 201 

Molasses Custards 198 

Old Fashioned Sliced Potato Pie.190 

Pastry 189 

Pastry 190 

Peach Cobbler 208 

Peach Pie 192 

Pie Crust 189 

Pineapple Custard 201 

Pineapple Fritters 205 

Plain Pie Crust 190 

Potato Custards 200 

Prune Custard 200 

Prune Pie 197 

Pumpkin Pie 193 

Baisin Pie 194 

Rhubarb Pie 197 

Rich Mince Pie 192 

Sharkey Pie 195 

Sliced Apple Pie 191 

Sliced Potato Pie 191 

Sliced Sweet Potato Pie 190 

Strawberry Pie 195 

Strawberry Short Cake 203 

Sweet Potato Pie 190 

Tapioca Custard 203 

Transparent Custard 193 

Transparent Custard 202 

Transparent Pie 193 

SWEET SAUCES. 

Boiled Sauce 210 

Chocolate Butter for Puddings . .210 

Creamy Fruit Sauce 211 

Creamy Sauce 209 

Foamy Sauce 211 

Grape Juice Sauce 211 

Hard Sauce 210 

Hard Sauce for Plum Pudding. . .177 

Jelly Sauce 209 

Lemon Sauce 210 

Lemon Sauce 211 

Maple Nougat 211 

Sauce 210 

Sauce for Cup Cake 210 

Sauce for Pudding 211 



HOW WE COOK IN TENNESSEE. 



313 



Sweet Sauces. — Continued, page 

Sauce for Sponge Cake 210 

Sherry Sauce 209 

Strawberry Sauce 211 

Vanilla Sauce 209 

FRUIT. 

Apple Compote 216 

Apple Float 216 

Apple Sauce 214 

Apple Souffle 215 

Apples with Eaisins 215 

Baked Apples 216 

Baked Pears 215 

Caramel Apples 217 

Compote of Apples 215 

Crystalized Apples 212 

Evaporated Fruit 212 

Fruits in Season 212 

Hot Grape Juice 212 

Jellied Apples 214 

Mapled Apples 217 

Spiced Apples 215 

Stewed Apples 215 

Stewed Crab Apples 217 

Stuffed Apples 214 

Sugared Figs 217 

To Prepare Fresh Pineapple 217 

To Serve Grape Fruit 217 

Tutti-Frutti ....213 

"Wine Saps "... ..214 

ICE CREAM AND FANCY 
DESSERTS. 

A Good Sherbet 228 

Almond Custard 241 

Ambrosia ...245 

Angel Charlotte Eusse 238 

Apple Sherbet 230 

Apricot Cream 224 

Biscuit Tortoni 232 

Bisque , 226 

Blanc Mange with Almonds 237 

Boiled Custard 241 

Caramel Bisque Ice Cream 225 

Caramel Custard 242 

Caramel Ice Cream 225 

Charlotte Eusse 237 

Cherry Ice Cream 222 

Chocolate Blanc Mange 236 



Ice Cream, Etc. — Cont. page 
Chocolate Cream (without eggs).. 220 

Chocolate Ice Cream 219 

Chocolate Ice Cream 221 

Chocolate Marshmallow Ice Cream. 220 

Chocolate Mousse 234 

Chocolate Sauce 227 

Chocolate Sundays 227 

Coffee Spanish Cream 221 

Cranberry Marmalade 244 

Custard Blanc Mange 236 

Czarina Cream 222 

Fancv Jellv . 242 

Float 239 

Frozen Mint 229 

Frozen Beaches 226 

Frozen Strawberry Souffle 233 

Fruit Sherbet . .231 

Grape Ice 231 

Grape Sauce 224 

Grape Sherbet 230 

Grenadine Ice 232 

Heavenly Hash 232 

Heavenfv Hash 244 

Hot Chocolate Sauce 228 

Ice Cream 218 

Lemon Jelly 242 

Lemon or Orange Syrup 228 

Lemon Sherbet • 229 

Lemon Sponge or Snow Pudding. .236 

Lotus Cream 224 

Macaroon Cream 221 

Maple and Macaroon Souffle 245 

Maple Mousse 233 

Maple Parfait 234 

Maple Souffle 245 

Maple Tapioca 246 

Maraschino Ice Cream 220 

Maraschino Velvet 239 

Marshmallow Ice Cream 220 

Milk Sherbet : 229 

Milk Sherbet (lemon) 229 

Mint Ice 229 

Mint Sherbet 230 

Mousse 233 

My Favorite Frozen Dainty 224 

Neapolitan Ice Cream 219 

Orange Baskets 240 

Orange Butter 245 

Orange Charlotte 238 



HOW WE COOK IN TENNESSEE. 



Ice Cream, Etc. — Cont. page 

Orange Cream 221 

Orange Cream 239 

Orange Cups 240 

Orange Ice 232 

Orange Jelly 240 

Orange Jelly 243 

Peach Ice Cream 225 

Peach Sherbet 230 

Philadelphia Ice Cream 219 

Pineapple Charlotte 238 

Pineapple Foam 244 

Pineapple Ice 231 

Pineapple Jelly 242 

jrineapple Mousse 233 

Pineapple Souffle 239 

Pineapple Velvet Cream 222 

Pineapple Water Ice 231 

Pishtachio Sauce 227 

Prauline Ice Cream 223 

Rum Sauce Ice Cream 226 

Russian Cream 222 

Sherbets 228 

Sherry Ice Cream 228 

Snow" Pudding 235 

Spanish Cream 221 

Strawberry Ice Cream 224 

Strawberry Sauce 228 

Strawberry Sherbet 231 

Stuffed Bananas 245 

Syllabub -...244 

The Best Ice Cream 218 

The Magic Nest 244 

To Make Jelly From Feet 243 

Tutti-Frutti Ice Cream 222 

Tutti-Frutti Ice Cream, Xo. 2 223 

Tutti-Frutti Ice Cream, Xo. 3 223 

Vanilla Blanc Mange . . .236 

Vanilla Cream 220 

Whipped Cream Dessert 243 

Wine Jelly 242 

BEVEREGES. 

A Maraschino Punch 250 

Apollinaris Lemonade 249 

Apple Wine 254 

Blackberry Cordial Xo. 1 255 

Blackberry Cordial Xo. 2 255 

Blackberry Wine 254 

Cherry Bounce 254 



Bevereges. — Continued, page 

Chocolate 249 

Coffee 248 

Coffee for 75 24S 

Coffee for 100 247 

Claret Sangaree 250 

Cocoa 248 

Cranberry Frappe 252 

Cream Lemonade 249 

Drip Coffee 248 

Egg Lemonade 249 

Frappe 252 

Fruit Acid 253 

Fruit Juices 253 

Fruit Punch 251 

Grape Juice 253 

Grape Wine 254 

Iced Tea 248 

Mint Punch 251 

Pineapple Lemonade 249 

Pineapple Punch 251 

Raspberry Vinegar 254 

Roumanian Punch 250 

Sherry Punch 250 

Strawberry Frappe 252 

Sweet Blackberry Wine 255 

Tea 248 

Tea Punch 251 

Tea Punch 252 

PRESERVES AND JELLIES. 

Apple Butter 263 

Apple Jellv 264 

Apple Jelly 266 

Apple Preserves 262 

Blackberry Jam 261 

Brandied Peaches 256 

Brandy Peaches 257 

Cherry Preserves 257 

Citron 259 

Cranberry Jelly 266 

Damson Jelly 264 

Damson Preserves 257 

Fig Marmalade 260 

Fig Preserves 260 

Grape Jam 262 

Grape Jellv 265 

Grape Jellv, Xo. 2 265 

Grape Jelly, Xo. 3 265 

Jams and Butters 261 



HOW WE COOK 



IN TENNESSEE. 315 



Preserves and Jellies. — Cont, page 



Jelly 263 

Orange Marmalade 257 

Peach Chips 257 

Pear Preserves 259 

Plum Preserves 261 

Preserved Peaches 262 

Pulm Jelly 264 

Quince Jelly 265 

Quince Marmalade 258 

Quince Preserves ...258 

Kaspberry Jam 261 

Strawberry Jelly 265 

Strawberry Preserves 260 

Sun Preserved Strawberries 256 

Sunshine Preserves 256 

Syrup Jelly 266 

Watermelon Preserves 258 

CANNED FRUITS AND 
VEGETABLES. 

An Infallible Method of Canning. 270 

Another Method of Canning 270 

Canned Beans 271 

Canned Blackberries 269 

Canned Cherries 267 

Canned Fruits 267 

Canned Peaches 268 

Canned Eed Raspberries 268 

Canning Tomatoes 269 

Sulphured Apples 271 

Syrups 267 

CANDY. 

Boiled Fondant 276 

Boston Cream Candy 277 

Butter Scotch 277 

Caramel Candy 278 

Chocolate Caramels 281 

Chocolate Creams 282 

Chocolate Fudge 273 

Chocolate Macaroons 280 

Cocoanut Candy ...279 

Cocoanut Caramels 281 

College Fudge 273 

Creamed Dates 281 

Egg Kisses 280 

English Walnut Creams 282 

Fondant 274 

For Maple Fondant 275 

For White Fondant 275 



Candy. — Continued. PA ge 

Fudge 272 

Hickorynut Macaroons 279 

Lemon Drops 281 

Maple Creams 282 

Marshmallows 282 

Marshmallow Panuche 274 

Mexican Sugar Candy 278 

Molasses Candy 278 

Moravian Mint Cakes 283 

Nougat 282 

Nut Fudge 273 

Panocha 274 

Peanut Brittle 281 

Peanut Kisses 280 

Pecan Candy 277 

Pecan Praulines 277 

Penocha Fudge 273 

Penotia 274 

Peppermint Drops 280 

Pink Fondant 274 

Pinuchi 274 

Praulines 276 

Stuffed Dates 282 

Sugar Candy 278 

Taffy Candy 277 

To Prevent Syrup from Burning.. 272 
To Prevent Sugar and Syrups 
from Overflowing 272 

PICKLE. 

Cabbage Pickle 287 

Cantaloupe Pickle 290 

Chili Sauce 289 

Chopped Pickle 285 

Chow-Chow Pickle 285 

Cucumber Pickle 287 

Damson Sweet Pickle 289 

Excellent Pickle Kecipe 284 

Green Tomato Sauce 289 

Mixed Pickle 284 

Onion Pickle 288 

Pepper Mangoes 289 

Preserve Pickles from Molding. .284 

Spiced Damsons 289 

Spiced Grapes 288 

Spiced Plums 288 

Sweet Cucumber Pickle 287 

Sweet Pickle Peaches 290 

Tomato Catsup 289 



316 



HOW WE COOK IX TENNESSEE. 



FOR THE SICK. 



Albumen Water 290 

Beef Extract 290 

Beef Tea 290 

MISCELLANY. 

Another Cure for Earache 293 

Cerate to Dress Blisters 293 

Cure for Earache 293 

Erysipelas 293 

For Burns 294 

For Bite of Insects 293 

French Words in Cooking 



A. J. HcGEHBE 

Real Estate Agent 

Home Phone 593. 



Miscellaney. — Continued, page 



How to Wash Cup Towels 295 

Library Paste 29-1 

Lime Water 293 

Liniment 293 

Menus 

Mustard Plaster , 294 

Plaster for Bisen Breast 294 

Poisons and their Antidotes .... 291 

Tetter Wash 293 

To Kill Cockroaches 294 

To Kill Water Bugs and Koaches.294 
To Bemove Iron Rust 295 



PRESCRIPTION PRECISION 

When the prescription is brought 
to us, every detail, every ingredi- 
ent, every quantity and every de- 
tail of compounding is RIGHT — 
precisely right. 



O. J. NANCE 

117 E. Main Street. Phones 58. 



